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Bacon, tomato and mascarpone tagliatelle
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300g essential Waitrose Tagliatelle pasta
1 tbsp essential Waitrose Vegetable Oil
1 essential Waitrose Onion, chopped
300g pack essential Waitrose Smoked British Bacon Thick Back Rashers, diced
150g essential Waitrose Cup Mushrooms, sliced
400g can essential Waitrose Cream of Tomato Soup
½ x 250g pack essential Waitrose Italian Mascarpone
½ x 25g pack fresh basil, shredded
1. Cook the tagliatelle in boiling water for 10 minutes, then drain and return to the pan.
2. Meanwhile, heat the oil in a frying pan and fry the onion and bacon together for 5 minutes. Add in the mushrooms and cook for a further 2–3 minutes.
3. Stir in the soup and the mascarpone and season. Stir into the pasta, scatter with the basil and serve.
Typical values per serving:
This recipe was first published in April 2013.
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