Best Tagliatelle With Mushroom Bacon Walnut Sauce Recipes

Pasta With Mushroom, Bacon and Walnut Sauce image

Provided by Jewelies

Categories Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

500 g pasta (fresh or dried)
40 g butter
200 g bacon, rashers cut into thin strips
2 garlic cloves, crushed
2 teaspoons rosemary, chopped
200 g mushrooms, sliced
200 ml creme fraiche
100 g cheddar cheese, grated, plus extra to serve
50 g walnuts, toasted, chopped
1/2 cup flat leaf parsley, chopped

Steps:

Cook the pasta in a large saucepan of boiling salted water according to packet instructions, then drain.
Meanwhile, melt the butter in a deep fry pan over medium heat. Add the bacon and cook for 2 minutes. 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 sering bowls, then sprinkle with remaining nuts and extra cheese.

Nutrition Facts : Calories 906.8, Fat 45.5, SaturatedFat 23.3, Cholesterol 117.5, Sodium 259.9, Carbohydrate 99, Fiber 5.5, Sugar 4.6, Protein 27

Tagliatelle With Mushroom, Bacon & Walnut Sauce image

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