Creamy Tagliatelle With Bacon And Mushrooms

This tasty dish makes for a comforting supper or impressive dinner party meal

22 February 2015

Serves 4
Preparation Time 5 minutes
Baking Time 20 minutes

• 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

1 Boil the pasta in a large pot of salted water. Drain and keep warm.
2 Fry the bacon until just cooked. Add the mushrooms and fry until they have browned and the bacon starts to crisp.
3 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.
4 Add the bacon sauce and the Parmesan to the pasta and toss to combine. Serve with fresh basil.

Text and image: Ideas

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