Tagliatelle with Creamy Bacon and Mushrooms

I wasn’t planning to make this dish tonight but my daughter wanted to make something for tea for a school project, she’s only 8 so it’s gotta be easy!
It’s a basic store cupboard dish as a lot of you will have most of the ingredients to hand.
I had a tub of cream that needed using, so that was my starting point, which if I think on, I always have a tub of cream that needs using.

So here’s what you’ll need to feed two people

Tagliatelle, enough for two people. (easy innit?)
Bacon, 4 rashers
Mushrooms, half a tub, I use Chestnut ones, they seem to be more mushroomy.
Cream, some.
Cream Cheese, 2 spoons
Parmesan, a good handful
Garlic, 2 cloves.
1 Banana Shallot.
Herbs of your choice

Dice the garlic and shallot and add to some oil in a frying pan and gently fry for a minute or two.
Add the bacon which you’ve sliced into ribbons and the mushrooms, sliced again, and fry for 2 minutes.
Add 2 spoons of cream cheese and a good glug of cream and the parmesan.
Add your Tagliatelle to the pan of boiling water and boil till it’s ready.
At the same time keep the cream simmering till it reduces and gets to a nice thick sauce, add your herbs, I had some Parsley and Chives in a tub outside.
Drain the Tagliatelle and stir in the sauce and Bob’s yer uncle and Emily’s done all the stirring.

“It’s very easy.”


Post a comment

You may use the following HTML:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>