Tagliatelle with Bacon, Mushrooms and Peas
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 slices bacon (pork belly)
- 2 teaspoons olive oil
- 2 clove (s) garlic, crushed
- 1 onion (s), red, chopped
- 175 g mushrooms, sliced
- 20 g parsley, fresh, chopped
- 150 g peas
- 375 ml condensed milk, low-fat
- 2 teaspoons cornstarch
- 1 tablespoon water
- 375 g pasta (linuine)
- 25 g parmesan, shaved into chips
Print Recipe
Pin Recipe Instructions
- Remove the fat and rind from the bacon. Cut the bacon into strips.
- Heat the oil in a medium saucepan. Fry the garlic and onion together with the bacon over low heat, stirring constantly, for about 5 minutes until translucent. Add mushrooms and fry for another 5 minutes. Stir in parsley, peas and condensed milk. Mix the cornstarch with the water and add to the sauce. Thicken slightly over medium heat while stirring.
- Meanwhile, cook the pasta in a large saucepan with boiling salted water for 8 minutes until al dente. Drain through a sieve.
- Arrange the linguine on plates. Spread the hot sauce on top and serve garnished with Parmesan shavings.
- Note: Linguines are thin ribbon noodles.
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