Creamy tagliatelle with bacon and mushrooms
|400 g||pasta — tagliatelle|
|250 g||button mushrooms — halved or sliced|
|125 g||bacon — chopped|
|50 ml||stock — chicken|
|50 ml||pesto — basil|
|30 ml||parmesan cheese — grated|
|fresh basil — to serve|
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.