Sophie’s Homemade Pasta with Chanterelles, Crimini Mushrooms and Bacon

Ingredients

  • 1 yellow onion, chopped
  • 1 clove of garlic, minced
  • 10 crimini mushrooms, washed and sliced
  • 8-10 chanterelle mushrooms
  • 6 rashers center-cut bacon, cut into small pieces
  • 2 tablespoons butter
  • ½ cup cream
  • ½ cup white wine
  • ¼ cup parsley
  • Linguini or tagliatelle pasta
  • Salt and pepper
  • Parmesan cheese

Directions

  1. Use your favorite recipe to make home-made linguini or tagliatelle pasta. Let the pasta dry for an hour before you cook it. You can always use fresh pasta from the store.
  2. Fry onion and garlic in a frying pan, using 1 tablespoon butter, until translucent.
  3. Using a slotted spoon, remove onion and garlic mixture. Fry bacon in same pan.
  4. Remove bacon from pan. Fry mushrooms in the same pan using bacon juices, adding a tablespoon of butter.
  5. Put onion mixture, mushrooms, and bacon into a pot. Add wine, seasoning, and parsley. Cook until the wine has evaporated by about 50%. Add cream and mix.
  6. Add cooked pasta to the cream and mushroom mixture and mix well.
  7. Serve with grated Parmesan cheese and a sprinkling of parsley.

Makes: 4 portions  Total Time: pasta: 2 hours; 30 minutes


 

Recipe_SophieABOUT THE CHEF

Chef’s Name: Sophie Camilleri
Family: Parents – Albert and Simone;
Sisters – Daniela (Eastman School of Music) and Julia (Canyon Crest Academy)
Community: Carmel Valley
Hobbies/Interests: Cooking, reading, sculpture, playing clarinet, watching movies
Favorite Local Activity: Going to the San Diego Zoo
About the Recipe: I first tasted this dish when someone cooked it for my family. I decided I wanted to try to replicate it because it was simple and very tasty.
About the Chef: I am an 11-year-old 6th grader. I discovered a passion for cooking at an early age, and I enjoy watching many of the Food Network shows – especially chefs Bobby Flay and Robert Irvine. I enjoy replicating food that I have tasted elsewhere, and I made an amazing salted caramel milkshake after tasting one at Ghiradelli at the Disneyland Resort in California. I am starting to collect my own kitchen equipment. I own my own KitchenAid food mixer (my mom’s was too small), a pasta machine, and an ice-cream maker. My favorite kitchen tool, however, is the dough scraper. When I am not in the kitchen, I enjoy reading, playing with friends, watching movies – especially Marvel films – and practicing the clarinet.


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