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BACON, CREAM, TOMATO AND PORTABELINI TAGLIATELLE

BACON, CREAM, TOMATO AND PORTABELINI TAGLIATELLE

  • 300 g diced bacon
  • 1 onion, chopped
  • 50 ml cooking oil
  • 1 tin tomato and onion gravy
  • 250 ml fresh cream
  • salt to taste
  • 250 g Portobellini mushrooms, chopped in small pieces
  • 40 g fine Parmesan
  • 2 teaspoons crushed garlic
  • 5 g oregano
  • salt to taste
  • 500 g Tagliatelle

Cook tagliatelle separate as per instructions on pack, and drain water.
Fry onion and diced bacon in oil with oregano.
Add tin tomato and onion gravy and 200 ml water to the pan.
Add crushed garlic and chopped mushrooms and cook through.
Add salt to taste.
Add the Parmesan and stir while cooking on low heat.
Mix the above with tagliatelle simmer and stir for 2 minutes.
Ready to eat!

Recipe and photo: Riaan Rautenbach

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