Tagliatelle With Bacon And Mushrooms Recipes

TAGLIATELLE WITH MUSHROOM, BACON & WALNUT SAUCE

Steps:

• Cook the tagliatelle in a large saucepan of boiling salted water according to packet instructions, then drain.
• Meanwhile, melt the butter in a deep frypan (skillet) over medium heat.
• Add bacon and cook until beginning to crisp.
• Add the garlic, rosemary and mushrooms and cook, stirring occasionally, for a further 5-6 minutes.
• Add the creme fraiche and grated cheese and stir for 2 minutes, then add three quarters of the toasted walnuts.
• Add the drained pasta and parsley to the sauce, tossing together until heated through.
• Divide among serving bowls, then sprinkle with remaining nuts and extra cheese.

TAGLIATELLE WITH BACON AND MUSHROOMS

Steps:

• Boil the tagliatelle according to package directions. Strain them and let them cool. Cut the bacon into small pieces and saute them in the butter.
• Add the sliced mushrooms and cook until they soften, while stirring nonstop.
• Take the container off the stove and let it cool.
• Add the mayo to the tagliatelle and stir.
• Add the bacon, mushrooms and corn to it. Serve in a suitable bowl.

TAGLIATELLE PASTA WITH MUSHROOMS AND BACON

Steps:

• Set pan over medium heat and add chopped bacon.
• Cook for 4-5 minutes, remove bacon, drain some of the fat. Add sliced mushrooms and a pinch of salt.
• Cook for another 3 minutes.
• Add heavy cream, butter, 1 cup of parmesan cheese, garlic powder and 1/4 tsp ground black pepper.
• Cook for 2-3 minutes, stirring constantly.
• Cook pasta according to the directions on the package.
• Combine the sauce, pasta and crispy bacon. Add pesto (optional).
• Serve topped with the rest of the Parmesan cheese.

CREAMY CHICKEN TAGLIATELLE

Steps:

• Cut the chicken into bite size pieces, Chop the rashers into small squares, slice the mushrooms.
• Heat the oil in a deep frying pan over a medium heat. Add the bacon and cook, add the chicken and stir fry for a few minutes until the chicken is cooked. Add the mushrooms, onion and the oregano. Pour the chicken stock and simmer for 10 minutes until reduced.
• Meanwhile cook the tagliatelle according to instructions on the pack. When the chicken stock is reduced, lower the heat and add the cream. Simmer for 5 minutes, stirring until thickened. Add the tagliatelle to the pan.
• Season with salt and pepper.
• When serving, add parmesan to taste.

CHANTERELLE MUSHROOM AND BACON TARTLETS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat olive oil in a large skillet over medium heat. Saute shallots until they begin to brown. Add garlic and mushrooms, and cook until tender. Deglaze pan with brandy, and season with thyme, parsley, salt, and pepper. Remove from heat, and allow to cool.
• In a large bowl, combine egg, milk, Swiss cheese, cream cheese, and bacon. Fold in mushroom mixture. Spoon evenly into phyllo cups, and place cups on baking sheet.
• Bake in preheated oven for 15 to 20 minutes, or until filling is set.

BACON & MUSHROOM PASTA

Steps:

• Cook the pasta in boiling water in a large non-stick saucepan according to pack instructions. Meanwhile, slice the mushrooms and snip the bacon into bite-size pieces with scissors or a sharp knife.
• Reserve a few drops of the cooking water in a cup or bowl, then drain the pasta and set aside. Fry the bacon and mushrooms in the same pan until golden, about 5 mins. Keep the heat high so the mushrooms fry in the bacon fat, rather than sweat.
• Tip the pasta and reserved water back into the pan and stir over the heat for 1 min. Take the pan off the heat, spoon in the pesto and crème fraîche and most of the basil and stir to combine. Sprinkle with the remaining basil to serve.