Chanterelle Carbonara with Chive Pistou
Chanterelle Carbonara with Burrata and Chive Pistou is fall on a plate. Freshly foraged chanterelles and baby kale carbonara style with creamy burrata drizzled in garlicky chive pistou.
Servings: 4
Ingredients
Chanterelle Carbonara
- 2 cups chanterelles sliced
- 1 cup baby kale torn
- 1 tbsp garlic minced
- 1 ball burrata broken
- 1 tbsp olive oil
- 3 tbsp butter divided
- 1/2 cup parmesan cheese grated
- 2 large egg yolks
- 1 pinch salt / pepper
- 4.5 oz fresh fettuccine noodles cooked according to directions, reserve 2/3 cup pasta water.
Chive Pistou
- 1 tbsp fresh chives minced
- 2-3 tbsp olive oil
- 1/4 tsp garlic minced
- 1 pinch salt / pepper
Instructions
Chive Pistou
- Combine all ingredients together in a small bowl and let sit.
Chanterelle Carbonara
- Cook fettuccine and reserve 2/3 of pasta water.
- In a small bowl combine egg yolks and parmesean. Set aside.
- In a large pan over medium heat, saute chanterelles and garlic in 1 tbsp butter and 1 tbsp olive oil for about 3 minutes.
- Add remaining 2 tbsp butter and baby kale, saute for 1 minute.
- Remove from heat and add fettuccine, egg yolk mixture and reserved pasta water. Toss together to coat. Serve immediately with burrata and chive pistou drizzled over the top.