Tagliatelle in Rosemary Cream
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g taliatelle
- 2 king oyster mushrooms, alternatively brown mushrooms
- 1 onion (s)
- 1 bunch rosemary
- 200 ml cream
- 50 g bacon cubes
- 1 stock cube
- 4 tablespoon olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Add the water for the tagliatelle.
- Clean the king oyster mushrooms and cut diagonally into slices. Pluck the rosemary from the stalks and roughly chop. Peel and roughly dice the onion.
- Heat 2 tablespoons of oil in a saucepan and fry the diced bacon until crispy. Remove and set aside. Fry the onions in the remaining fat until golden brown. Add the cream, stock cube and rosemary and simmer for approx. 3 minutes. Purée finely with a hand blender and season with salt and pepper. Keep covered and warm.
- Heat the remaining oil in a pan and fry the mushrooms at a high temperature for approx. 5 minutes until golden. Season with salt and pepper and set aside 4 slices for decoration.
- Put the pasta in the saucepan with salt and cook according to the instructions on the package until al dente. Drain, drain and mix well with the mushrooms and cream.
- Arrange on plates and garnish with the bacon and mushrooms.
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