Penne with Chanterelle, Green Beans and Bacon

For the penne with chanterelle, green beans and bacon, put a pot of salted water on to boil.

Wash and clean the green beans, cook in boiling salted water until al dente and rinse with cold water.

Meanwhile, fry the pancetta in a bulbous pan until crispy, remove from the pan and set aside. Clean the chanterelles. Cut the onion into very fine cubes and fry in the rendered fat from the bacon until translucent.

Fry the mushrooms in the pan and add a little olive oil if necessary. Add the green beans and the plucked leaves from a sprig of thyme to the pan and deglaze with a dash of white wine. Add the soup and simmer for about 5 minutes.

Meanwhile, cook the penne in a large pot of boiling salted water and drain one minute before the indicated cooking time.

Cut the bacon into small pieces and stir into the mushroom mixture along with the pasta and bring to the boil once briefly.

Season with olive oil and freshly ground pepper.

Serve the penne with chanterelle, green beans and bacon with freshly grated parmesan and decorate with thyme.

Preparation Tip:

Instead of Parmesan, you can also use freshly grated Pecorino for the penne with chanterelle, green beans and bacon, it gives the pasta dish a slightly tart and aromatic note. Also, in addition to the soup, you can use some whipped cream.

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