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Pappardelle with Chanterelles in a Light Chardonnay Cream Sauce


500 grams (a little less than 1 lb) egg pappardelle pasta
300 grams guanciale, sliced thinly
250 grams fresh chanterelle mushrooms
30 grams (1/4 cup) unsalted butter, European-style preferably
3 cloves garlic, finely minced
240 ml (1 cup) Chardonnay wine
240 ml (1 cup) vegetable or mushroom broth
120 ml (1/2 cup) heavy cream
3 tablespoons flat-leaf parsley, finely minced
quail eggs for garnish
salt and pepper



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