Don’t you love when you cook something for the first time and find, upon taste testing, that it needs no tweaking? You just get it perfect, right from the get-go. That’s what we experienced with this dish. Add a little of this, a little of that – and phwwm! – all the flavors join together in one big happy dance, needing nothing further from you. That’s when you step back from the stove and join in the dance.

This dish will make you happy. The kind of happy that makes you take your shoes off and wiggle your toes. Of course, when working with Chanterelle mushrooms and smoked Mangalitsa bacon it’s hard to go wrong, so prepare for shoe removal.

Chanterelle And Smoked Bacon Linguine

4 strips of good quality bacon, cut into 1 inch pieces
1 pound Chanterelle mushrooms, sliced
1/2 cup white wine
2 tablespoons heavy cream
Approximately 1 pound linguine
1 tablespoon Italian parsley, chopped
Parmesan cheese
Kosher salt

In a large pot, bring salted water to a boil; add pasta and cook until tender. In a saucepan, sauté bacon until browned. Add mushrooms and cook until soft. Pour in wine and simmer until the alcohol has cooked off. Add the cream and season to taste with salt.

Drain pasta. Toss pasta with mushroom bacon mixture and chopped parsley.

Plate and serve with grated Parmesan on top.

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