Cook the pasta in boiling salted water according to the instructions on the packet. Pour into a sieve, quench and drain well. Meanwhile clean, wash and cut leek into rings. Clean, wash and drain chanterelles well. Heat 2 tablespoons of oil in a frying pan, fry the leek in it over medium heat while turning.
Season with salt and pepper and remove from the pan. Add the chanterelles to the frying fat and fry briefly while turning. Remove from the pan. Leave the bacon in the pan until crisp. Add 2 tablespoons of oil, heat up, sprinkle with sugar and allow to caramelize slightly. Deglaze with stock and vinegar, bring to the boil and simmer for 2-3 minutes. Season to taste with salt and pepper. In the meantime wash parsley, shake dry and chop finely. Mix noodles, leek, chanterelles and parsley, pour bacon vinaigrette still warm over it, let it stand for about 1 hour.
Add 2 tablespoons of oil, heat up, sprinkle with sugar and allow to caramelize slightly. Deglaze with stock and vinegar, bring to the boil and simmer for 2-3 minutes. Season to taste with salt and pepper. In the meantime wash parsley, shake dry and chop finely. Mix noodles, leek, chanterelles and parsley, pour bacon vinaigrette still warm over it, let it stand for about 1 hour. Arrange in a bowl
1 hour waiting time