Tagliatelle with Chanterelles, Apples and Walnuts

Ingredients

  • 140g tagliatelle or other egg noodle
  • 100g guanciale
  • 1 cup chanterelle mushrooms
  • 1/2 green apple, 1cm cubes
  • 1/4 cup walnuts, broken
  • 1/4 cup white wine
  • 2 tbsp butter

Method

  1. Bring water to boil and add tagliatelle.  Cook until done
  2. Add guanciale to skillet and fry until golden.  Reserve and drain fat
  3. Clean mushrooms, cut the larger ones to the same size as the smallest, and add to skillet.  Cook for 3-5 minutes, then add butter.  When mushrooms have softened, add guanciale and walnuts, and reduce heat to lowest.  Cook for another two minutes then turn off heat and add apples
  4. Add cooked pasta toss.  Add pasta water as needed to create a slight sauce
  5. Serve immediately

Notes

  • Based on a recipe in Apron and Sneakers and La Cucina Italiana.  At first I thought the recipe was just a random collection of ingredients but it turns out it's actually a thing in the Dolomites
  • This is our favourite pasta recipe with bacon and mushrooms 

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