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Tagliatelle with Bacon, Mushrooms, and Cream Recipe

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★★★★★

4.8 from 112 reviews

This Tagliatelle with Bacon and Mushrooms recipe is a rich and comforting Italian pasta dish featuring crispy bacon, sautéed mushrooms, fragrant rosemary, and a creamy Parmesan sauce. Perfectly al dente tagliatelle is combined with a luscious sauce made from white wine and heavy cream, delivering a harmonious blend of flavors and textures ideal for an indulgent yet simple meal.

Ingredients

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For the Pasta and Sauce

  • 3 tbsp canola oil, divided
  • 8 oz fresh or dried tagliatelle
  • 1/4 cup dry white wine
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving

For the Bacon and Mushrooms

  • 2 oz bacon, cut cross-wise into 1/2” pieces
  • 1 1/2 cups sliced mushrooms
  • Kosher salt
  • 2 cloves garlic, minced
  • 1 tbsp fresh rosemary, minced

Instructions

  1. Cook the Bacon: In a large, high-sided skillet, heat 2 tablespoons of canola oil over medium-low heat. Add the bacon pieces and cook, stirring occasionally, for about 5-7 minutes until they become crisp. Once done, transfer the bacon to a plate, leaving as much rendered fat as possible in the pan.
  2. Sauté the Mushrooms: Increase the skillet heat to medium-high and add the sliced mushrooms to the bacon fat. Cook the mushrooms for 5 to 7 minutes, stirring once halfway through, until they are nicely browned. Season with 1/4 teaspoon of kosher salt. Transfer the mushrooms to the plate with the bacon and set aside. Keep the skillet for the next step.
  3. Cook the Tagliatelle: Meanwhile, bring a large pot of water to a boil and add 2 tablespoons of salt. Add the tagliatelle and cook it until very al dente, which is a few minutes less than the package instructions advise, making sure the pasta remains chewy. Before draining the pasta, reserve at least 1 1/2 cups of pasta water, then drain the tagliatelle.
  4. Prepare the Sauce: Heat the remaining 1 tablespoon of canola oil in the reserved skillet over medium heat. Add the minced garlic and rosemary and stir continuously for about 1 minute until fragrant. Pour in the white wine and cook for 2 to 3 minutes, allowing the pan to reduce until nearly dry. Add the drained pasta, 1 cup of the reserved pasta water, heavy cream, and 1/2 teaspoon of salt. Toss frequently, cooking until the pasta is al dente and the cream and cooking liquid emulsify into a smooth, creamy sauce. Add more pasta water if necessary to adjust the sauce consistency.
  5. Combine and Finish: Add the cooked bacon and mushrooms back to the skillet with the pasta and sauce. Remove the skillet from the heat and toss in the grated Parmesan cheese until it melts into the sauce, coating everything evenly.
  6. Serve: Plate the pasta and top with additional freshly grated Parmesan cheese as desired. Serve immediately for the best flavor and texture.

Notes

  • You can use fresh tagliatelle for a more tender texture or dried for convenience.
  • Adjust the amount of pasta water you add to achieve your preferred sauce thickness.
  • Feel free to substitute canola oil with olive oil for a richer flavor.
  • Make sure to reserve pasta water to help emulsify the sauce and keep it silky.
  • Use fresh Parmesan for the best taste and melting quality.

Keywords: Tagliatelle, Bacon, Mushrooms, Cream Sauce, Italian Pasta, Quick Dinner, Comfort Food

Find it online: https://kitchenbyclara.com/tagliatelle-with-bacon-mushrooms-and-cream-recipe/