In a nice heavy frying pan - add the butter and a good slosh of olive oil and fry the chopped bacon with the garlic until nice and brown.
Chop all of the mushrooms up and add 1/3 of them to the bacon.
Allow them to brown really well - until they are nice and dark and caramelised on the edges.
Add a glass of dry white wine (or marsala wine if you like it) and deglaze the pan - this gives you a nice deep rich earthy mushroomy flavour to your sauce.
Remember that this Alfredo sauce is all about the mushrooms - the more the better.
So add as many kinds as your pocket allows you to - or that you can get your hands on.
Add the rest of the mushrooms and give a good stir and cook for 5 minutes.
Add the chicken stock cube and loads of black pepper. The pepper compliments the earthy mushroom flavour.
Now add the cream to the pan and bring to the boil, then reduce right down low for about 5 minutes.
Cook your taglietelle in a nice BIG POT of salted water at a rolling boil.
Remember that pasta needs lots and lots of water.
Drain your pasta and add the sauce and freshly chopped bunch of parsley and a good big large handful of grated Parmesan cheese and a bit more freshly milled black pepper.
Serve with some hot ciabatta or crusty rolls - and an icy glass of dry white wine.
For more of Janice Tripepi's
tantalizing recipes click here...