Chanterelle, Bellpepper & Bacon Pasta

Chanterelle, Bellpepper & Bacon Pasta
(printable recipe)
serves 3

250 g pasta (we used gnocchi for this)
140 g bacon, diced
1 yellow bellpepper, in large dice
1 yellow onion, coarsely chopped
1 garlic clove, minced
200 g golden chanterelles, cleaned and cut into smaller pieces
300 ml cream (single, cooking, or full-fat - it's up to you)
100 ml parmesan, grated
1 tbsp fresh tarragon, finely chopped
black pepper

Boil the pasta until tender. Drain, but save some of the cooking water.

Meanwhile, fry bacon, bellpepper, onion and garlic for a few minutes. The bacon should get crispy and the pepper should soften. Remove to a plate and set aside while you prepare the chanterelles.

In the same pan, fry the mushrooms until they've released all their liquid and started to brown a bit. Add back the bacon and vegetables, and then add the cream. Let it bubble for a few minutes. Add the pasta and the parmesan, and a few spoonfuls of cooking water if it's too thick. Season with black pepper and fresh tarragon.

Serve, and swoon.

Recipe in Swedish:
Pasta med bacon, paprika och kantareller