Chanterelle Tagliatelle with Burnt Cream

Method

1. 01
   Step 1Caramelize the cream

   Bring 400 ml heavy cream to a boil in a saucepan over high heat, whisking constantly. As the cream starts to turn slightly yellow, reduce the heat to medium and continue whisking. Toward the end, it's important not to use too high a heat, as the cream can easily split. Keep whisking until the cream is golden and creamy, then remove from the heat.

   Note

   Watch the heat carefully toward the end—too high and the cream will split. Keep whisking until it's golden and creamy.

   Heavy cream
2. 02
   Step 2Fry the chanterelles

   Fry the chanterelles in neutral oil over high heat until nicely browned. Reduce the heat to medium and add the butter.

   Chanterelle mushroomVegetable oilButter
3. 03
   Step 3Sauté the shallot

   Add 1 small finely chopped shallot and sauté until softened. Pour in about 100 ml dry white wine and reduce by half.

   ShallotWhite wine
4. 04
   Step 4Cook the pasta

   Cook 2 portions of tagliatelle in generously salted water until al dente. Before draining, reserve some of the pasta water, and grate a generous amount of Parmesan.

   TagliatelleSaltPasta waterParmesan
5. 05
   Step 5Combine the sauce

   Add the caramelized cream to the chanterelles and loosen with pasta water, stirring until you have a smooth, cohesive sauce. Add the zest of ½ lemon and season with freshly ground black pepper.

   Heavy creamPasta waterLemonBlack pepper
6. 06
   Step 6Toss the pasta

   Toss in the drained pasta, Parmesan and finely chopped parsley. Keep adding small splashes of pasta water and more Parmesan until you reach your desired creamy consistency.

   TagliatelleParmesanParsleyPasta water
7. 07
   Step 7Plate and finish

   Serve in a deep plate and finish with more Parmesan, roughly chopped Marcona almonds and a drizzle of good-quality olive oil.

   ParmesanAlmondOlive oil