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Creamy mushroom and bacon pasta
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300g pack frozen Cooks’ Ingredients medley of mushrooms
2 tsp frozen Cooks’ Ingredients chopped garlic
2 tbsp frozen Cooks’ Ingredients chopped parsley
1 tbsp olive oil
6 rashers dry cure smoked back bacon, sliced
200g essential Waitrose half-fat fat crème fraîche
2 tbsp grated essential Waitrose parmigiano reggiano
1. Cook the tagliatelle according to pack instructions. Meanwhile, heat the olive oil in a large frying pan over a medium-high heat and cook the bacon pieces for 5 minutes.
2. Add the mushrooms and garlic to the bacon and cook over a high heat for 5 minutes. Stir in the crème fraîche and parsley and warm through.
3. Drain the pasta and add to the frying pan. Toss everything together and divide between four plates. Sprinkle each with some parmigiano reggiano and serve immediately.
Typical values per serving:
This recipe was first published in February 2012.