In autumn you can use fresh chanterelles – a real delicacy!
Remove the pork rind from the bacon slices. Cut the bacon into strips, then into small cubes. Remove the skin from the onion and chop finely. Clean the mushrooms, rinse briefly and rub dry. Cut the mushrooms into small slices (this can be done quickly and easily with an egg slicer) and sprinkle them with the juice of a lemon to prevent them from turning brown.
Boil the salted water, pour in the pasta and cook in an open saucepan for 8-10 minutes until al dente. In the meantime, fry the bacon in a frying pan without fat until crispy. Lift out with a slotted spoon, set aside. Heat the oil in the frying pan and sauté the onion at medium temperature until translucent. Then add the mushrooms and sauté for about 2 minutes at low temperature until soft. Add the crème fraîche, thyme and bacon cubes to the mushrooms. Cook for about 8 minutes at low temperature. Season with salt and freshly ground pepper.
Pour the pasta into a sieve and drain well. Then put it on a plate and spread the mushroom sauce evenly on it.
Serve with tomato salad with basil.
Our tip: Use bacon with a fine, smoky note!