Peel the garlic and chop coarsely. Put egg, mustard and garlic into a high mixing bowl and puree until creamy with a blender. Slowly pour 100 ml of oil into a fine jet, while slowly pulling the hand blender up again and again. Allow the cream to run in. Season strongly with salt and pepper, put aioli aside
Peel and finely chop the onion. Clean, wash and drain the chanterelles well. Wash the thyme, shake dry and pluck the leaves from the stems
Prepare the pasta in boiling salted water according to the instructions on the packet. Then pour into a sieve, quench briefly and drain well. In the meantime, skip the ham in a large pan without fat, add the onion shortly before the end of the frying time, fry briefly, remove
Add 2 tablespoons of oil and butter to the pan, heat up. Add the chanterelles and fry while turning. Add thyme, up to 1 teaspoon to garnish, season with salt and pepper. Add noodles and bacon-onion mixture and mix well, heat everything briefly. Pour aioli over it, mix in. Arrange on plates garnished with remaining thyme