Pasta Garofalo - Tagliatelle with Mushrooms, Pine nuts & Bacon

Tagliatelle with Mushrooms, Pine nuts & Bacon

The perfect Autumnal dish to stave off the chill of the outdoors.
Topped with crispy bacon to add an element of decadence to this homely meal.

Preparation Time

18 minutes

Portions

2-3

Difficulty

Low

Ingredients

  • 250g Garofalo Tagliatelle Nido

  • Helen Browning bacon cut into strips

  • 75g Pine nuts

  • 250g Chestnut mushrooms, thinly sliced

  • 1 Garlic clove, finely sliced

  • 1 tsp Thyme leaves

  • Juice of half a lemon

  • Sea salt and freshly ground black pepper

  • 100g Mascarpone

  • 1 tbsp Chopped flat-leaf parsley leaves

  • 75g Parmesan, grated, to serve

Product used

Preparation

  • 1

    - Heat a large saucepan over a medium heat. Once hot, add the Helen Browning bacon to the dry pan and leave it to cook for a few minutes, until the fat has rendered, and the bacon is crispy.

  • 2

    - Add the pine nuts and cook for 1 minute, until they are golden in colour. Remove the bacon and nuts from the pan and set aside to drain. Leave the fat in the pan.

  • 3

    - Return the pan to the heat and add the mushrooms. Fry until they become caramelised, then add the garlic and thyme and cook for 2 more minutes.

  • 4

    - Season everything with salt and pepper and add the lemon juice. Continue stirring over a low heat and add the mascarpone.

  • 5

    - Meanwhile, bring a large saucepan of salted water to a boil. Add the Garofalo tagliatelle and cook for 5 minutes, transfer the pasta to the pan with the mascarpone mixture. Pour in a ladleful of pasta water and add the parsley. Mix everything together and cook for 1 minute, adding another ladleful of pasta cooking water if needed.

  • 6

    - Serve in bowls with the crispy bacon, pine nuts and a sprinkle of parmesan.

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