TAGLIATELLE WITH MUSHROOM, BACON & WALNUT SAUCE

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Tagliatelle With Mushroom, Bacon & Walnut Sauce image

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.

Provided by Rhiannon and Matt

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

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)

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.

Nutrition Facts : Calories 924.8, Fat 49.1, SaturatedFat 24.4, Cholesterol 222.6, Sodium 207.1, Carbohydrate 95.3, Fiber 5.4, Sugar 3.8, Protein 28.4

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