Tagliatelle With Mushroom Bacon Walnut Sauce Recipes

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TAGLIATELLE WITH BACON AND MUSHROOMS



Tagliatelle with Bacon and Mushrooms image

Today we`re inviting only fans of Italian cuisine over for lunch. Don`t push and shove, please.

Provided by Veselina Konstantinova

Categories     Pasta

Time 40m

Yield 6-7

Number Of Ingredients 6

tagliatelle - 17.5 oz (500 g)
butter - 2 tbsp
mayonnaise - 4/5 cup (200 g)
bacon - 7 oz (200 g)
mushrooms - 7 oz (200 g)
corn - 3 - 4 tbsp, canned

Steps:

  • Boil the tagliatelle according to package directions. Strain them and let them cool. Cut the bacon into small pieces and saute them in the butter.
  • Add the sliced mushrooms and cook until they soften, while stirring nonstop.
  • Take the container off the stove and let it cool.
  • Add the mayo to the tagliatelle and stir.
  • Add the bacon, mushrooms and corn to it. Serve in a suitable bowl.

TAGLIATELLE PASTA WITH MUSHROOMS AND BACON



Tagliatelle Pasta With Mushrooms And Bacon image

Easy Creamy Homemade Tagliatelle mushrooms and bacon recipe - quick to make, perfect for a weeknight dinner

Provided by Lyubomira

Categories     dinner

Number Of Ingredients 10

6 oz dried tagliatelle pasta
6 slices bacon (chopped)
1 1/2 cups sliced mushrooms
1 cup heavy cream
1 1/3 cups Grated Parmesan Cheese (divided)
3 tbsp butter
1/2 tsp salt or more to taste
1/4 tsp black pepper
1 tsp pesto
1/2 tsp garlic powder

Steps:

  • Set pan over medium heat and add chopped bacon.
  • Cook for 4-5 minutes, remove bacon, drain some of the fat. Add sliced mushrooms and a pinch of salt.
  • Cook for another 3 minutes.
  • Add heavy cream, butter, 1 cup of parmesan cheese, garlic powder and 1/4 tsp ground black pepper.
  • Cook for 2-3 minutes, stirring constantly.
  • Cook pasta according to the directions on the package.
  • Combine the sauce, pasta and crispy bacon. Add pesto (optional).
  • Serve topped with the rest of the Parmesan cheese.

Nutrition Facts : Calories 739 kcal, Carbohydrate 35 g, Protein 26 g, Fat 56 g, SaturatedFat 30 g, Cholesterol 191 mg, Sodium 1140 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

TAGLIATELLE WITH MUSHROOM, BACON & WALNUT SAUCE



Tagliatelle With Mushroom, Bacon & Walnut Sauce image

This fast, creamy pasta combines bacon and mushrooms with the unexpected crunch of walnuts. Delicious! Any pasta can be used. Go without the bacon and skip step 3 to make this dish vegetarian- that's what we did & it was yum! I'd suggest perhaps doubling the sauce because we used only half of the pasta stated & found that there wasn't enough sauce to go with it - this *could* be because we used lite thickened cream, I'm not sure. This recipe comes from Australia's 'Delicious' magazine.

Provided by Rhiannon and Matt

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

500 g dried tagliatelle pasta noodles
40 g unsalted butter
3 rindless bacon, rashers cut into thin strips (about 200g)
2 garlic cloves, crushed
2 teaspoons rosemary, chopped
200 g swiss brown mushrooms, sliced
200 ml creme fraiche or 200 ml cream
100 g strong cheddar cheese, grated, plus extra to serve
50 g walnuts, toasted, chopped
3 tablespoons chopped flat leaf parsley (1/4 cup)

Steps:

  • Cook the tagliatelle in a large saucepan of boiling salted water according to packet instructions, then drain.
  • Meanwhile, melt the butter in a deep frypan (skillet) over medium heat.
  • Add bacon and cook until beginning to crisp.
  • Add the garlic, rosemary and mushrooms and cook, stirring occasionally, for a further 5-6 minutes.
  • Add the creme fraiche and grated cheese and stir for 2 minutes, then add three quarters of the toasted walnuts.
  • Add the drained pasta and parsley to the sauce, tossing together until heated through.
  • Divide among serving bowls, then sprinkle with remaining nuts and extra cheese.

Nutrition Facts : Calories 924.8, Fat 49.1, SaturatedFat 24.4, Cholesterol 222.6, Sodium 207.1, Carbohydrate 95.3, Fiber 5.4, Sugar 3.8, Protein 28.4

CREAMY TAGLIATELLE AND MUSHROOMS



Creamy Tagliatelle and Mushrooms image

A quick and creamy tagliatelle dish that showcases delicious cremini mushrooms contrasted with cream and garlic in a white wine sauce.

Provided by Erren Hart

Categories     Dinner

Time 25m

Number Of Ingredients 11

2 tablespoons butter (chopped)
1 tablespoon olive oil
1 onion (chopped)
3 garlic cloves (chopped)
8 ounces cremini mushrooms (sliced)
½ cup white wine
½ cup whipping cream (or half and half)
1 tablespoon fresh parsley (chopped)
8 ounces dried Tagliatelle
salt and pepper (to taste)
Parmesan cheese (for serving)

Steps:

  • Cook the pasta in a large pot of boiling water until quite al dente (it will finish cooking in the sauce).
  • Meanwhile, melt the butter with the oil in a large frying pan on medium-high heat and sauté the onion until soft. Add the garlic and sauté another minute.
  • Add the mushrooms and cook until soft. Season well with salt and pepper.
  • Add the wine and cream, simmer for 5 minutes, then add the parsley and check the seasoning again.
  • Toss the pasta through the sauce, sprinkle with Parmesan cheese, and serve.

Nutrition Facts : Calories 453 kcal, Carbohydrate 48 g, Protein 11 g, Fat 23 g, SaturatedFat 12 g, Cholesterol 103 mg, Sodium 80 mg, Sugar 4 g, Fiber 3 g, ServingSize 1 serving

CREAMY TAGLIATELLE WITH BACON, PORTOBELLO MUSHROOMS AND TRUFFLE OIL



Creamy Tagliatelle with Bacon, Portobello Mushrooms and Truffle Oil image

Pasta in cream sauce with bacon, mushrooms and truffle oil.

Provided by Julia Frey of Vikalinka

Categories     Main

Number Of Ingredients 10

1 tbsp olive oil
2-3 strips of bacon/pancetta (chopped)
4-5 baby portobello mushrooms (sliced)
1 clove garlic (optional)
200g/1/2 lbs fresh or dried tagliatelle or linguine
100 ml/1/3 cup double cream/heavy cream
2-3 tbsp freshly grated Parmesan cheese
2 tsp truffle oil
salt
fresh ground pepper

Steps:

  • Cook pasta in salted water according to package directions. Note that fresh pasta only takes about 3 minutes to cook after the water boils.
  • While pasta is cooking cook chopped bacon over medium heat in 1 tbsp of olive oil until it renders fat, drain it if your bacon is too fatty. Add sliced portobello mushrooms with salt and pepper and cook for 5 minutes over medium heat, then add minced garlic if using and cook for 30 seconds longer.
  • Drain cooked pasta and reserve 1/2 cup of water you cooked pasta in. Do not rinse your pasta.
  • Take the pan with bacon and mushrooms off the heat. To the pan add hot pasta, truffle oil, double/heavy cream and grated parmesan gently toss to coat.
  • Your pasta will absorb the sauce very quickly. Add reserved pasta water to loosen the sauce to a silky smooth consistency. Add salt and pepper to taste.

Nutrition Facts : Calories 789 kcal, Carbohydrate 83 g, Protein 22 g, Fat 42 g, SaturatedFat 17 g, Cholesterol 86 mg, Sodium 266 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

TAGLIATELLE IN MUSHROOM SAUCE



Tagliatelle in mushroom sauce image

An easy comforting pasta dish...rich and full of flavour

Provided by dimple sonejimakani

Time 30m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Slice mushrooms finely, dice onion and crush garlic.
  • Boil tagliatelle in separate saucepan until al dente
  • Warm up olive oil in another saucepan and add some dried oregano
  • Add onion and half of crushed garlic until onion is translucent
  • Put in mushrooms, add salt and pepper to taste. Let the mushrooms cook until soft ,do not remove the water that has released from the mushrooms. Add the butter and the rest of garlic to the mushrooms and simmer for 5 minutes
  • Put single cream into the mushrooms to form a sauce and if too thin then thicken up with a little corn flour
  • Drain the tagliatelle and stir into the mushroom sauce.
  • Finish with parmesan if you wish

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