Tagliatelle with creamy mushroom and bacon sauce
Tagliatelle with creamy mushroom and bacon sauce
Ingredients
Tagliatelle with creamy mushroom and bacon sauce
- 20 g (¾ ounce) butter
- 4 (260g) rindless bacon slices, chopped
- 300 g (9½ ounces) button mushrooms, sliced
- 100 g (3 ounces) shiitake mushrooms, sliced
- 2 cloves garlic, crushed
- 1 1/2 cups (375ml) chicken stock
- 1 1/2 cups (375ml) pouring cream
- 375 g (12 ounces) tagliatelle pasta
- 1/2 cup (40g) grated parmesan
- 2 tbsp fresh lemon thyme leaves
Steps
Tagliatelle with creamy mushroom and bacon sauce
- Melt butter in a large frying pan over medium heat, cook bacon and mushrooms, stirring 5 minutes or until browned lightly. Add garlic; cook, stirring, until fragrant.
- Stir in stock, simmer 8 minutes or until reduced by half. Add cream, bring to the boil. Reduce heat, simmer 5 minutes or until thickened slightly.
- Meanwhile, cook pasta in a saucepan of boiling salted water until just tender, drain.
- Add pasta to sauce, toss to coat. Serve immediately topped with parmesan and thyme.