21 March 2013

* Creamy Bacon, Mushroom and Tomato Tagliatelle

Creamy Bacon, Mushroom and Tomato Tagliatelle
I've been attempting to stick to some sort of routine as far as updating is concerned, and I think I managed a week before it all went tits up! I was aiming for Monday, Wednesday and Friday - but for whatever reason I can't schedule a post for a certain time, so have to do it all *hands on*... I know. I can get it fixed. Just haven't got that far yet. Life has this godawful habit of getting in the way...

...aaaaaaaand I have a brain that flushes stuff out once it gets full. So I forget stuff. Never important stuff. Just... *stuff what I might need at some point in the future* - like (for instance) the ingredients that I used for this particular recipe. I've just had a mild panic attack whilst staring at the photographs and thinking "OhMyGodHowDidIMakeThis??!!??"

Not only did I forget all of the ingredients... I also forgot that I knew that I would forget all of the ingredients. Read it again. It makes complete sense.

So guess what I did?  Guess. Go on.

Apparently I rescued myself!!! I've just wandered in here to make a new post, debating (rather fervently) whether or not to blag it or cook the flamin' thing again, only to discover that in amongst the posts was a post titled "Creamy Bacon, Mushroom and Tomato Tagliatelle" in draft form.

I HAD ALREADY WRITTEN THE RECIPE OUT!!! Hah. Go me. With big brass shiny knobs on.

You know what this means don't you?

I am officially an adult.

I've stuck little gold stars all over my face, as proof.

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * 
Serves 2

Prep time - 5 minutes
Cooking time - 15 minutes

You will need
A non stick frying pan/skillet
A pot to cook your pasta in

4.5oz/125g streaky bacon - sliced into lardons
1/2 onion - sliced
1/2 tsp dried rosemary
1 fat clove garlic - crushed
2oz/60g closed cup mushrooms - sliced
3.5 fl oz/100ml Elmlea Double Cream Light Alternative
1 tbsp sun dried tomato paste
1 tbsp tomato puree
2 tbsp fresh grated Parmesan
3oz/80g dried tagliatelle (or other pasta)

Cook the pasta according to the packet instructions.

Place the frying pan over a medium heat and add the bacon, onion and rosemary. Dry fry for about 5 minutes until the bacon is beginning to turn golden and the onion has started to soften. Add the garlic and sliced mushrooms and cook for another 3 minutes.

Stir in the cream, sun dried tomato paste and tomato puree and allow to cook gently for a minute or two before adding the Parmesan. Stir to combine and remove from heat.

Strain the pasta - reserving about a ladleful (or two) of the pasta cooking water. Stir the strained pasta into the bacon and tomato sauce. Add the reserved pasta water a splash at a time until the sauce is the consistency you require. Serve with a green salad.


16 propoints per serving


  1. Yum, your pasta sounds delicious! Thanks for sharing the recipe :)

  2. The pasta looks very creamy and filling. Bacon will make my husband happy! Bookmarking the recipe now. Thanks!

    1. The bacon kept my hubby happy too, Lokness ;) I hope you enjoy it if you cook it!

  3. This was such a hit in my house, everyone loved it! :) Thanks for this amazing recipe!!!! :)

    1. Hey, Cheryl! I'm so glad they liked it, and thankyou so much for dropping by and letting me know :oD


Thanks for dropping in to read my recipes (and ramblings). I love it when you let me know what you think - so please leave a comment and I promise to take the time to reply!

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