Tommy Moloney’s Smoked Bacon and Mushroom Tagliatelle
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Ingredients
- 500g Tagliatelle (better to use fresh)
- Garlic Clove
- Diced Shallots
- 4 oz Fresh Parmesan Cheese
- 8 oz of Tommy Moloney’s Smoked Bacon
- 8 oz Mushroom
- 100ml White Wine
- 100ml Chicken Stock
- 500ml Cream
- 1 pinch Chopped Thyme
- 1 pinch Chopped Parsley
- Salt
- Pepper
- 50ml Olive Oil
Method
- Begin by putting the kettle on to boil and placing a pan on a high heat and a pot on the stove ready for the pasta.
- While the pan is heating, chop the bacon into thin strips.
- Now drizzle a little of the olive oil into the hot pan followed by the bacon.
- While the bacon is frying, finely dice the shallot and crush the garlic.
- Return to the pan now and once the bacon has begun to crisp reduce the heat and add the shallots, garlic and thyme.
- Allow these to cook in the pan while you roughly chop the mushrooms and add them, turning them quickly in the heat for a moment.
- Turn the heat beneath the pan to full now and add the white wine. Allow the wine to boil in the pan while you pour the boiling water from the kettle into the pot, add a little salt and a drizzle of olive oil, bring this back to the boil.
- Now add the chicken stock to the pan and allow to boil.
- Add the pasta to the boiling water and stir for moment to prevent it sticking.
- Now add the cream to the pan and bring to a simmer for 2-3 minutes
- The pasta should be cooked after 4 minutes, so check this now and strain once cooked, add a little oil to it and return it to the warm pot while you finish the sauce.
- Now grate half the cheese into the sauce and stir well, check the seasoning and add the sauce to the pot with the pasta and add the parsley.
- Use a large bowl to serve this adding a little of the remaining cheese to each dish before serving along with plenty of bread to mop up
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