Tagliatelle With Mushroom, Bacon & Walnut Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This fast, creamy pasta combines bacon and mushrooms with the unexpected crunch of walnuts. Delicious! Any pasta can be used. Go without the bacon and skip step 3 to make this dish vegetarian- that's what we did & it was yum! I'd suggest perhaps doubling the sauce because we used only half of the pasta stated & found that there wasn't enough sauce to go with it - this *could* be because we used lite thickened cream, I'm not sure. This recipe comes from Australia's 'Delicious' magazine. Ingredients:
500 g dried tagliatelle pasta noodles |
40 g unsalted butter |
3 rindless bacon, rashers cut into thin strips (about 200g) |
2 garlic cloves, crushed |
2 teaspoons rosemary, chopped |
200 g swiss brown mushrooms, sliced |
200 ml creme fraiche or 200 ml cream |
100 g strong cheddar cheese, grated, plus extra to serve |
50 g walnuts, toasted, chopped |
3 tablespoons chopped flat leaf parsley (1/4 cup) |
Directions:
1. Cook the tagliatelle in a large saucepan of boiling salted water according to packet instructions, then drain.
2. Meanwhile, melt the butter in a deep frypan (skillet) over medium heat.
3. Add bacon and cook until beginning to crisp.
4. Add the garlic, rosemary and mushrooms and cook, stirring occasionally, for a further 5-6 minutes.
5. Add the creme fraiche and grated cheese and stir for 2 minutes, then add three quarters of the toasted walnuts.
6. Add the drained pasta and parsley to the sauce, tossing together until heated through.
7. Divide among serving bowls, then sprinkle with remaining nuts and extra cheese.
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