Chanterelles fried in olive and vegetable oil create the base for the sauce. Wheat flour and butter are added to make a smooth sauce, which is then diluted with milk. Garlic and thyme add flavor and depth of flavor, while salt regulates flavor. Parmesan cheese is then added to the sauce for creaminess and richness.
The finishing touch is truffle oil and chopped truffles, which give the dish an exquisite aroma and refined taste.Classic pasta with chanterelles