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Creamy tagliatelle with bacon and mushrooms

recipes, pasta, pork

Ingredients 8
Servings 4
Time 10 min


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


20 min

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.

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