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