1 person made this
About this recipe:
Creamy and rich in flavour. Enjoy with some grated Parmesan cheese, crusty garlic bread and a chilled glass of white wine for a tasty meal.
200g to 250g tagliatelle pasta
olive oil, to taste
1 small onion, finely chopped
4 rashers unsmoked bacon, cut into strips
2 tablespoons crème fraîche
1/2 tub Philadelphia® cream cheese
1 teaspoon garlic puree
2 teaspoons ground black pepper
1 dash Italian mixed herbs
- In a saucepan of boiling water, cook the pasta according to packet instructions and until firm to the bite. Drain and add a little olive oil to prevent sticking.
- Meanwhile, heat some olive oil in a frying pan, add the onion and bacon and cook for 3 to 5 minutes or until the bacon is nearly browned.
- In another saucepan add the remaining ingredients, mixing well. Add the bacon and onion to the sauce and simmer.
- Mix the sauce with the pasta and serve.
Instead of using bacon, you can substitute with 300g diced ham.
This recipe works well for tagliatelle but also for spaghetti.
In step 3 Add more milk if too thick, or a little cornflour if too runny.
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