Pappardelle With Chanterelles In A Light Chardonnay Cream Sauce

1. 1

   In a large pot, bring water to a boil over high heat and salt generously. Cook pasta to al dente, according to package instructions.

2. 2

   In a large pan, cook guanciale over medium heat, until bacon turns opaque but not burnt. Set aside to drain over paper towels. Dispose of bacon grease and wipe clean the pan.

3. 3

   In the pot you used for cooking pasta, melt the butter over medium-low heat. Sautee garlic until golden, about 1 to 2 minutes. Increase the heat to medium, add the chanterelle mushrooms and sautee until juicy (if it is dry, then you may have overcooked them), about 2 to 3 minutes. Season with salt to taste. Add half the Chardonnay wine (1/2 cup), and cook for another 1 to 2 minutes or until the wine reduces. When mushrooms are done, turn heat off but leave mushrooms in the pot, but away from heat.

4. 4

   Back to the other pan (the one used to cook bacon), heat the remaining half of the wine (1/2 cup) over mdium heat until it reaches a boil and is reduced to half, then add the vegetable broth first, followed by the cream. Stir thoroughly. If you want a thicker sauce, add more cream. If you want a thinner sauce, add more broth.

5. 5

   Bring the cooked pasta back in the pot with mushrooms and stir thoroughly. Pour the cream mixture into the pasta and stir until combined.

6. 6

   Add the cooked guanciale and mix well. Season to taste. Sprinkle with chopped parsley.

7. 7

   Over medium heat, pan fry some quail eggs in an oiled skillet until the edges start to curl and turn golden but the yolks still runny.

8. 8

   Remove from pan with a spatula and lay on top of pasta. Serve immediately.

* Per serving · 4 servings · Values may vary.