Time the cooking of the pasta and the sauce so they're ready together. Ingredients 100 grams fresh chanterelles 20 grams unsalted butter 20ml cooking oil 80 grams pancetta, sliced 5mm thick 1 large shallot, minced 60ml dry white wine 100ml cream Fine sea salt and freshly ground black pepper 200 grams linguine 15 grams freshly grated parmesan, plus extra for sprinkli ng Bring a large pot of salted water to the boil, add the linguine and cook until al dente. Prepare the other ingredients while the pasta is cooking. Briefly rinse the chanterelles with cold water then drain them and dry well in a clean dish towel. Cut the mushrooms into halves or quarters, depending on the size. Remove and discard the pancetta rind. Cut the meat into 5mm-wide strips. Heat the butter and oil in a skillet, add the pancetta and cook over a medium flame until it starts to brown. Turn the heat to low, add the shallot and cook until soft, stirring often. Turn the heat to high, add the chanterelles and cook until they brown slightly, then stir in the white wine. Simmer over a high flame for a few minutes, then stir in the cream. Turn the heat to medium and bring to a simmer. When the pasta is ready, ladle off about 200ml of the cooking water and set aside. Drain the pasta but don't rinse it - immediately add it to the skillet. Add 15 grams of parmesan and about 60ml of the reserved pasta water and mix thoroughly. Stir over a low flame until the sauce lightly coats the pasta. If it's dry, add a little more pasta water and keep cooking. Sprinkle with black pepper then divide the ingredients between two plates. Serve with additional parmesan. Susan Jung susan.jung@scmp.com
