This was the very first recipe that we cooked for this book, and it remains a favorite. It’s a perfect summer-into-fall pasta dish for when chanterelles are at their best. The gnocchetti are also a nice size for sharing.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Bring a large pot of lightly salted water to a rolling boil. Add the pasta and cook for about 12 minutes, or 1 minute less than the package directions.
Step 2
While the pasta is cooking, clean the mushrooms and slice off the tough end of each stem. Quarter large mushrooms and halve the others. Any tiny chanterelles may be left whole. Set aside.
Step 3
Heat the olive oil in a sauté pan over medium heat. Add the pancetta and sauté until some of the fat renders and the pancetta is golden, about 5 minutes. You don’t want it to become too crisp. Add the mushrooms and sauté for 5 to 6 minutes, stirring occasionally to prevent sticking. When the mushrooms are golden, add the garlic and cook for 1 minute longer. Add the chile flakes.
Step 4
When the pasta is ready, drain and add to the mushroom-pancetta mixture, adding a couple of tablespoons of cooking water if the mixture seems dry. Season with salt and pepper. Add the mint and parsley and toss.
Step 5
Tip into a serving bowl. Drizzle with olive oil. Using a vegetable peeler, shave a few large curls of Parmigiano-Reggiano on top.
