Chanterelle Pasta

• 1 pound chanterelle mushroom
• 1/4 cup pancetta or bacon (diced)
• 1 shallot, chopped (about 1/3 cup)
• 2 tablespoons butter
• 1/2 cup cream
• 1 cup green peas
• 1/2 pound dry farfalle pasta
• shaved pecorino cheese to garnish
• salt and pepper to taste
• stock (optional)

1. lightly brown the pancetta and drain off the oil.
2. boil the pasta until al dente.
3. slice the chanterelle into thin bite-size slices and add to the pancetta, along with the shallots. let the chanterelle juices release.
4. Add cream. let the cream reduce to about half. You can add a bit of stock here to thin out the sauce.
5. Add cooked peas and turn off the heat.
6. toss the farfalle with butter; and place on two plates. Add the chanterelle sauce on top.
7. top with pecorino, salt and pepper to taste.

mushroom, pancetta, shallot, butter, cream, green peas, pasta, pecorino cheese, salt

Taken from food52.com/recipes/11045-chanterelle-pasta (may not work)