Chanterelle Pork Belly Pasta

I had a hard time translating the main ingredients for this recipe - "sidfläsk". It's basically unsalted bacon, which means it's really pork belly - but it's sold here just like bacon, in thin slices. So, that's what I use. If you have some similar product, use that. Indeed, use bacon if you wish - the smokiness won't be bad at all here.

Add cheese if you'd like. It's never wrong. And go ahead and use a dry white wine instead of a sweet one - I just happened to have an open bottle of fairly sweet stuff, and it turned out really tasty. This serves 2-4 depending on what else you're eating, and how hungry you are

Chanterelle Pork Belly Pasta
(printable recipe)

140 g sliced pork belly ("sidfläsk")
1 yellow onion
2 small garlic cloves
300 g chanterelle mushrooms, cleaned
50 ml sweet white wine
200 ml cream (I used full-fat, use whatever you're comfortable with.)
salt
pepper
freshly boiled pasta

Chop the onion and garlic finely. Cut the pork into strips (lardons). Fry the pork in a hot pan until it turns crispy - pour out the fat if it's a lot. Add the onion and garlic for a few minutes, but don't let it burn. Add the mushrooms and fry for a few minutes, to release most of the liquid. Add wine and cream and season with salt and pepper. Cook for a few minutes, then toss with freshly cooked pasta.

Recipe in Swedish:
Kantarellpasta med sidfläsk