TAGLIATELLE WITH BACON AND MUSHROOM SAUCE

really easy & quick to make

If you’re pushed for time, you can turn out this hearty meal with very little effort.

 

Serves 2

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped (or use a garlic press)
  • 2 rashers of bacon, chopped
  • 125g (4 oz) mushrooms, sliced
  • 150 ml (¼ pint) can of condensed cream of mushroom soup
  • 1 tablespoon chopped fresh parsley
  • 250g (8 oz) tagliatelle
  • 1 tablespoon freshly grated Parmesan, to serve (optional)
  • seasoning

Method

  1. Place a large saucepan of salted water on to boil. Heat the oil in a small saucepan and gently fry the onion, garlic and bacon for 5 minutes, until softened.
  2. Add the mushrooms and cook for a further 2 minutes. Stir in the soup, season to taste and simmer for 10 minutes, or until the pasta is ready.
  3. Cook the pasta for 10 – 12 minutes until tender. Drain well and divide into two bowls. Stir the parsley into the sauce and pour over the pasta. Serve immediately with a good sprinkling of black pepper and freshly grated Parmesan.

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