Clean the chanterelles. Cook pasta in salted water until al dente, drain. Peel onions, halve and cut into half rings. Cut bacon into strips. Heat 2 tbsp oil. Roast sage in it over medium heat for one liter, remove.
Add 1 tbsp oil, roast onions and bacon turning for 3 minutes, remove. Add 2 tbsp oil to the frying pan. Roast the chanterelles in it for 5 minutes, turning. Stir in bacon and onions, season with salt and pepper. Fold in the pasta with 2 forks, sprinkle with sage and parmesan and bring to the table.
Our tip: Use bacon with a subtle smoky note!
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