Butternut tagliatelle with crispy bacon and mushrooms
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Unrated
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Course
Main Course
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Cuisine
Italian
Butternut tagliatelle with crispy bacon and mushrooms
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A creamy pasta sauce made with roasted butternut and mascarpone served with pan-fried mushrooms and crispy prosciutto.
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Ingredients
- 1 butternut squash peeled and diced (about 4 heaped cups, medium
- olive oil olive oil for drizzling, salt, freshly ground black pepper
- salt
- black pepper
- 4 lices prosciutto optional, or Parma ham
- 150 g mascarpone
- 1 cup chicken stock
- 100 g smoked streaky bacon finely chopped
- 120 g shiitake mushrooms sliced, or brown mushrooms
- 2 t thyme chopped fresh
- 300 g tagliatelle fresh or 250g dry pasta
- Parmesan Cheese to serve, freshly grated
Instructions
- Preheat the oven to 200°C, place the butternut on a baking tray and drizzle with olive oil, coating well. Season with salt and pepper and bake for 25 to 30 minutes, or until caramelised and tender.
- Remove from the oven and allow to cool. While the oven is still hot, place the prosciutto or Parma ham (if using) on a baking tray and roast for 5 to 10 minutes, or until crispy and curled. Set aside.
- Blend the butternut, mascarpone and stock in a food processor until smooth. Adjust the seasoning.
- Heat a nonstick frying pan and fry the bacon until crispy, then drain on kitchen paper.
- Using the same pan, sauté the mushrooms until they just start to caramelise (about 4 minutes). Add the thyme and cook for another minute or two. Add the butternut mixture to the mushrooms and stir through.
- Cook the pasta in salted water until al dente and drain,reserving some of the cooking liquid. Add the cooked pasta and half the bacon to the butternut and stir. If the sauce is a bit thick, add about 60ml of the pasta water to thin it out.
- Scatter over the remaining bacon bits.
- Serve with fresh Parmesan and the crispy prosciutto.
Notes
- Due to the high-fat content of the cream in mascarpone, this pasta sauce does not freeze well.
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