Quick and easy tagliatelle with white wine, bacon and mushrooms

    30 min

    This recipe has a wonderful depth of flavour despite being so quick and easy to cook. Ideal for a midweek supper.

    10 people made this

    Serves: 2 

    • 75g tagliatelle (or pasta of your choice)
    • extra virgin olive oil, to taste
    • 1/4 teaspoon sea salt
    • 6 chestnut mushrooms, sliced
    • 2 rashers back bacon, cut into squares
    • 1 small onion, diced
    • 1/2 stick celery, diced
    • 1 clove garlic, finely sliced
    • 50ml white wine
    • 2 tablespoons double cream
    • 1/4 teaspoon chopped fresh marjoram
    • 3/4 teaspoon chopped fresh tarragon

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Bring a large saucepan of lightly salted water to the boil over a high heat; once boiling add the pasta. Cook according to the instructions on the packet, or until al dente. Drain, return to the pan then season, drizzle with olive oil and give a stir.
    2. In the meantime, fry the the mushrooms and bacon in a frying pan on a high heat. Once the bacon is no longer pink, reduce the heat and add the onion, celery and garlic. Leave to fry for a few minutes.
    3. Put the pan back onto a high heat, add the white wine, cream, salt, herbs and bring to the boil. After the sauce has been boiling for several minutes, it is ready to serve with the pasta. Toss together and serve in warmed pasta bowls.

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