Caramelize the cream:
Add the heavy cream to a pan and let it simmer over medium heat until it becomes thick and golden, stirring constantly.
Prepare the chanterelles:
Fry the chanterelles in a pan without oil. After a few minutes, add some butter and the finely chopped onions. Continue frying until the chanterelles and onions are lightly browned. Cook the pasta according to the package instructions until al dente.
Make the sauce:
Deglaze the chanterelles and onions with the chicken broth. Add the caramelized cream and stir well until everything comes together into a creamy sauce. Add a generous amount of parmesan and some pasta water. Stir well until the sauce becomes smooth and creamy.
Add the pasta:
Add the cooked pasta to the sauce and mix well until evenly coated.
Serve:
Finish with fresh parsley, let the pasta cool slightly and enjoy! ✨🥰
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