Tagliatelle with mushrooms, a mushroom parmesan sauce, and crispy bacon.
Preparation
10 minutes
Cooking
15 minutes
Portions
2
Difficulty
Easy
Ingredients
- Tagliatelle 200 gr
- Fresh mushrooms 200 gr
- 50g bacon
- Milk 100 ml
- Parmesan cheese 100 g
- Garlic 1 clove
- Extra virgin olive oil
- Salt
- Pepper
Procedure
Cut the guanciale into thin strips and brown over low heat, then set aside. In the same pan, remove the guanciale and sauté a grated garlic clove in extra virgin olive oil. Add the sliced or diced mushrooms, season with salt and pepper, and let them simmer. Remove some of the mushrooms and set aside for garnish.
Heat the milk until it almost boils, add the Parmesan and blend to create a smooth, lump-free fondue. Add half of the cooked mushrooms.
Cook the tagliatelle and toss them in the pan with the mushrooms and the mushroom parmesan cheese. Serve garnished with the crispy bacon and sautéed mushrooms.