Tagliatelle With Bacon And Mushrooms Food

TAGLIATELLE PASTA WITH MUSHROOMS AND BACON

Steps:

• Set pan over medium heat and add chopped bacon.
• Cook for 4-5 minutes, remove bacon, drain some of the fat. Add sliced mushrooms and a pinch of salt.
• Cook for another 3 minutes.
• Add heavy cream, butter, 1 cup of parmesan cheese, garlic powder and 1/4 tsp ground black pepper.
• Cook for 2-3 minutes, stirring constantly.
• Cook pasta according to the directions on the package.
• Combine the sauce, pasta and crispy bacon. Add pesto (optional).
• Serve topped with the rest of the Parmesan cheese.

BACON & MUSHROOM PASTA

Steps:

• Cook the pasta in boiling water in a large non-stick saucepan according to pack instructions. Meanwhile, slice the mushrooms and snip the bacon into bite-size pieces with scissors or a sharp knife.
• Reserve a few drops of the cooking water in a cup or bowl, then drain the pasta and set aside. Fry the bacon and mushrooms in the same pan until golden, about 5 mins. Keep the heat high so the mushrooms fry in the bacon fat, rather than sweat.
• Tip the pasta and reserved water back into the pan and stir over the heat for 1 min. Take the pan off the heat, spoon in the pesto and crème fraîche and most of the basil and stir to combine. Sprinkle with the remaining basil to serve.

TAGLIATELLE WITH MUSHROOM, BACON & WALNUT SAUCE

Steps:

• Cook the tagliatelle in a large saucepan of boiling salted water according to packet instructions, then drain.
• Meanwhile, melt the butter in a deep frypan (skillet) over medium heat.
• Add bacon and cook until beginning to crisp.
• Add the garlic, rosemary and mushrooms and cook, stirring occasionally, for a further 5-6 minutes.
• Add the creme fraiche and grated cheese and stir for 2 minutes, then add three quarters of the toasted walnuts.
• Add the drained pasta and parsley to the sauce, tossing together until heated through.
• Divide among serving bowls, then sprinkle with remaining nuts and extra cheese.