Easy Main Italian

Tagliatelle with mushroom, bacon and walnut sauce

Name: Tagliatelle with mushroom, bacon and walnut sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: /italian
Ingredients: 500g fresh or dried tagliatelle; 40g unsalted butter; 3 (about 200g) rindless bacon rashers, cut into thin strips; 2 garlic cloves, crushed; 2 teaspoons chopped rosemary leaves; 200g Swiss brown mushrooms, sliced; 200ml creme fraiche; 100g grated strong cheddar cheese, plus extra to serve; 50g walnuts, toasted, chopped; 1/4 cup (3 tablespoons) chopped flat-leaf parsley leaves

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10m

20m

Tagliatelle with mushroom, bacon & walnut sauce

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This fast creamy pasta combines bacon and mushrooms with the unexpected crunch of walnuts. Delicious!

500g fresh or dried tagliatelle
40g unsalted butter
3 (about 200g) rindless bacon rashers, cut into thin strips
2 garlic cloves, crushed
2 teaspoons chopped rosemary leaves
200g Swiss brown mushrooms, sliced
200ml creme fraiche
100g grated strong cheddar cheese, plus extra to serve
50g walnuts, toasted, chopped
1/4 cup (3 tablespoons) chopped flat-leaf parsley leaves

Method

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 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.