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Tagliatelle with Mushrooms and Bacon
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Source: https://recipheon.com/en/recipes/main-dishes/tagliatelle-with-mushrooms-and-bacon
About this recipe
Tagliatelle with mushrooms and bacon is a hearty dinner in a creamy sauce. Bacon gives the dish a salty, bold flavor, well-browned mushrooms add depth, and onion ties everything together into a simple sauce base. Cook off the mushrooms’ moisture before adding the cream so the sauce does not turn watery. Wide tagliatelle ribbons pick up the mushrooms, bacon, and creamy sauce well. Serve immediately after tossing, while the sauce is hot and coats the pasta evenly.
Ingredients
250 g tagliatelle
200 g button mushrooms
120 g bacon
120 ml cream
1 onion
Steps
Cook the tagliatelle al dente according to the package instructions, usually 7–9 minutes. Before draining, reserve a few tablespoons of cooking water. The pasta should still have a slight bite, as it will be combined with the hot sauce.
Finely dice the bacon, peel and chop the onion, and slice the cleaned mushrooms. In a wide frying pan, cook the bacon and onion over medium heat for 5–6 minutes, stirring. Add the mushrooms and cook uncovered for 5–7 minutes, until the released liquid evaporates and the pieces brown in places.
Reduce the heat to low and pour in the cream. Stir, using it to loosen the browned juices from the bottom. Heat gently until the sauce is uniform; do not let the cream boil vigorously.
Add the drained tagliatelle and toss gently with tongs or two spoons. If the sauce is too thick, add the reserved water a little at a time until it coats the pasta ribbons instead of collecting in thick clumps.
Divide the tagliatelle, bacon and mushrooms between plates. Serve immediately: as the pasta stands, it absorbs the sauce and becomes less creamy.
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