Creamy Mushroom & Bacon Tagliatelle Alfredo Recipe
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
2
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Course
Main Course
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Cuisine
Italian
Creamy Mushroom & Bacon Tagliatelle Alfredo Recipe
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Rich and creamy Mushroom & Bacon Tagliatelle Alfredo with Parmesan and crispy bacon. An easy, indulgent pasta dish ready in under 30 minutes
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Ingredients
- 200 grams tagliatelle or fettuccini
- 50 grams of salted butter
- 90 grams of streaky bacon
- 200 grams of small brown button mushrooms sliced
- 2 tsp fresh thyme leaves stripped from stalk
- 250 ml 1 cup cream
- 50 grams of Parmesan finely grated plus more for serving
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Instructions
- Cook the pasta in a large pot of salted water until al dente. Make sure to reserve at least half a cup of pasta cooking water at the end of the cooking time.
- Place a small piece of the butter in a large nonstick pan and fry the bacon until crisp. Remove and set aside.
- Add another piece of the butter to the pan, then add the mushrooms and cook for a few minutes until starting to caramelize.
- Add the rest of the butter to the pan and allow it to melt and bubble slightly. Then add the cream and allow it to heat through.
- Add the grated Parmesan and stir to combine.
- Season with salt and pepper, and add the crispy bacon back to the pan.
- When the pasta is cooked to al dente, add it to the pan along with at least ¼ cup of the pasta water. Vigorously shake the pan and toss the pasta through with tongs to coat. You want to emulsify the butter and cream with the liquid. This should form a nice sauce.
- Season well with salt and pepper again as necessary and toss to combine.
- Serve immediately with more Parmesan coat.
Notes
- Storage
- Store in an airtight container for up to 3 days.
- Pasta alfredo is best eaten after it is made as cream-based sauces often split when reheated in either the microwave or on the stovetop.
- If you do need to reheat, do so gently with a splash of milk or cream on the stove top.
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