Directions

1. In a large pot, bring water to a boil over high heat and salt generously. Cook pasta to al dente, according to package instructions.
2. In a large pan, cook guanciale over medium heat, until bacon turns opaque but not burnt. Set aside to drain over paper towels. Dispose of bacon grease and wipe clean the pan.
3. In the pot you used for cooking pasta, melt the butter over medium-low heat. Sautée garlic until golden, about 1 to 2 minutes. Increase the heat to medium, add the chanterelle mushrooms and sautée until juicy (if it is dry, then you may have overcooked them), about 2 to 3 minutes. Season with salt to taste. Add half the Chardonnay wine (1/2 cup), and cook for another 1 to 2 minutes or until the wine reduces. When mushrooms are done, turn heat off but leave mushrooms in the pot, but away from heat.