You will need:Fresh Egg Tagliatelle (I chose Asda's Fresh Pasta which serves 2)One bag of Asda's Mushroom MedleyA bunch of Spring Onions1 small pot of Double Cream3 Rashers of Smoked Bacon1 Chorizo Sausage (You will only need about half)1 Chicken Oxo Cube
Finely chop the spring onions. I used the whole bunch as I was cooking for two.
Put aside, and finely chop half the chorizo.
Unpack the mushrooms and put to one side with the spring onions and chorizo. Chop 3 rashers of smoked bacon into small pieces.
Melt a large-ish knob of butter in a frying pan on a medium to high heat.
Once the butter has melted simply throw in all of your ingredients.
Break up the Oxo cube between your fingers and crumble into the pan.
Leave for 5 minutes to bubble away.
Boil a saucepan of water ready for your delicious fresh pasta.
The juices from the chorizo go all gooey and sticky. Yum!
Pour in the double cream once the ingredients are almost cooked. I naughtily used the whole pot of cream as I like my pasta to be quite well coated in sauce (the aroma from this is mouthwatering).
Leave for a further 5 minutes. The longer you cook it now the thicker the consistency gets. The cream gets thicker, and all the flavours infuse for longer.
Add your pasta to boiling water, return to the boil and simmer for 3 minutes. Oh my you can certainly taste the difference with fresh pasta.
Give the sauce a further stir!
Now its time to smother the pasta ribbons in all this lovely creamy sauce.
Voila!
Give it a go! You will thank me another day.