Finely dice the shallots and bacon, clean the chanterelles. Cook the spaghetti in enough salted water until al dente.
Fry the shallots together with the bacon in a little bit of olive oil.
Add the chanterelles. Cut the zucchini into long fine spaghetti with a slicer (or cut into long narrow strips with a kitchen knife) and roast in the frying pan as well. Drain the spaghetti and add it to the frying pan with a little liquid. As a final step, mix the parsley and diced tomatoes into the spaghetti.
Before serving, season with Parmesan cheese and freshly ground pepper to taste.
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Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!