Author Topic: Creamy tagliatelle with bacon and mushrooms  (Read 53 times)

codfather

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Creamy tagliatelle with bacon and mushrooms
« on: September 22, 2018, 09:50:33 AM »
Creamy tagliatelle with bacon and mushrooms





400g  tagliatelle
250g  button mushrooms, halved or sliced
125g  bacon, chopped
125ml cream (or half milk, half cream)
50ml  chicken stock
50ml  basil pesto
30ml  grated Parmesan cheese
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.