Quick and creamy tagliatelle

Delight your taste buds with this with bacon and mushroom pasta. Ready to eat in half an hour.
 
recipe, pasta,dinner
Image by:
Recipe from: 28 January 2016
Preparation time: 5 min
Cooking time: 20 min
 
 

Ingredients

 
  • 400
    g
    tagliatelle
  • 250
    g
    button mushrooms, halved or sliced
  • 125
    g
    bacon, chopped
  • 125
    ml
    cream (or half milk, half cream)
  • 50
    ml
    chicken stock
  • 50
    ml
    basil pesto
  • 30
    ml
    grated Parmesan cheese
  • fresh basil, to serve
Servings: Change Serving
 
 

Method

 
Boil the pasta in a large pot of salted water. Drain and keep warm.

Fry the bacon until just cooked. Add the mushrooms and fry until they have browned and the bacon starts to crisp.

Reduce the heat and add the cream a little at a time, stirring as it thickens. Stir in the stock and pesto and heat through.

Add the bacon sauce and the Parmesan to the pasta and toss to combine. Serve with fresh basil.

Text and image: Ideas magazine

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Read more on: dinner  |  recipe  |  pasta
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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