I love a bowl of creamy pasta and the unseasonably cooler weather we’ve been having this week has me craving meals like this, they’re just so comforting. This is another great recipe to keep handy for weeknight suppers as it’s quick to prepare and the whole family will love it.
You could replace the bacon with diced chicken or leave it out completely if you prefer a vegetarian meal. If the sauce is left to simmer a little too long and gets thick (it happens!) simply add a spoon or two of the pasta water to loosen it up again. I hope you enjoy this tasty tagliatelle!
CHEESY BACON TAGLIATELLE
- Servings: 4
- 5ml (1 tsp) olive oil
- 100g diced bacon
- ½ an onion, diced
- 150g button mushrooms
- 2 cloves of garlic, minced
- 250ml (1 cup) fresh cream
- 100ml milk
- 50g frozen peas
- 50g grated cheddar cheese
- salt and pepper
- 250g tagliatelle, cooked to al dente
- 30ml (2 tbsp) chopped parsley, to serve
1.) Heat the olive oil in a frying pan. Add the bacon and fry for 2 minutes. Add the onion and mushrooms and cook for 5 minutes to soften. Add the garlic and cook for another 2 minutes.
2.) Stir in the cream and milk. Bring to the boil and as soon as bubbles appear lower the heat and allow to simmer gently for 10 minutes. Add the frozen peas and cook for another 2 minutes.
3.) Remove the pan from the heat and add the cheddar cheese. Stir to combine. Season to taste with salt and pepper.
4.) Stir the sauce into the tagliatelle and dish onto four plates. Sprinkle with chopped parsley and serve.
