Tagliatelle With Mushroom, rasher bacon & Walnut Sauce



  • 500 g tagliatelle pasta noodles
  • 40 g unsalted butter
  • 3 rindless bacon
  • 2 garlic clove
  • 2 teaspoons rosemary
  • 200 g swiss brown mushrooms
  • 200 ml creme fraiche
  • 200 ml cream
  • 100 g cheddar cheese
  • 50 g walnuts
  • 3 tablespoons flat leaf parsley

Use imperial measurements


How to make Tagliatelle With Mushroom, rasher bacon & Walnut Sauce

  • 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.

(Courtesy of Food.com)