Bacon and mushroom tagliatelle
How to make Bacon and mushroom tagliatelle recipe
Serves 4
Preparation time 10 minutes, Cooking time 10 minutes
Ingredients:
375 g (12 oz) dried tagliatelle
1 tablespoon vegetable oil
1 yellow pepper, cored, deseeded and chopped
2 garlic cloves, crushed
125 g (4 oz) mushrooms, sliced
125 g (4 oz) rindless bacon, grilled and cut into thin strips
3 tablespoons chopped parsley
pepper
500 g (1 lb) fromage frais or natural yogurt
25 g (1 oz) pine nuts, toasted
Method:
Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente.
Meanwhile, heat the oil in a frying pan, add the chopped yellow pepper and fry over a medium heat for 2–3 minutes. Stir in the garlic, mushrooms, bacon and parsley, season with pepper and cook for a further 3 minutes. Reduce the heat to low and stir in the fromage frais or yogurt. Stir and heat through gently.
Drain the pasta and return to the pan. Stir in the sauce, then sprinkle with the pine nuts. Serve immediately with an Italian-style salad and fresh ciabatta bread.
For tagliatelle carbonara, cook the pasta as above. Meanwhile, heat a frying pan over a medium heat and fry 6 chopped bacon rashers and 3 chopped spring onions for 3–4 minutes or until the bacon is crisp and golden.
Put 4 egg yolks and 125 ml (4 fl oz) single cream in a bowl, season with salt and pepper and whisk well to combine. Drain the pasta and toss through the egg mixture, coating the pasta well, then toss with the bacon mixture and 2 tablespoons chopped parsley. Serve immediately.
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| Bacon and mushroom tagliatelle |
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