Tagliatelle Al Fredo

Man o man, do I love my Tagliatelle Al Fredo... Creamy, cheesy, bacon, mushrooms and pasta... all my my favourites in one! 

This one is made with homemade pasta. And the lovely thing about Tagliatelle Al Fredo is that you can change the ingredients to suit your taste. So there are no quantities in this recipe, only ingredients.

Ingredients

Tagliatelle Pasta   (about 500g)
Salt
Pepper
Chopped Onion (1-2)
Mushrooms (1 punnet)
Bacon Pieces (about 250g)
Butter
Grated Parmesan (+- 2tbs)
Pinch nutmeg
1t Italian Herbs

Method

Like I said, my pasta is home made. 

Cook until al dente - it shouldn't taste like flour, or be hard and clumpy. If it cooks took long, it will completely disintegrated, though. So keep an eye on it. 

Once done, add some butter and blend in.

 Fry the onion in some butter until browned.

Add the mushrooms and fry until soft.

Fry the bacon separately. (You can fry everything together, my pan is just too small...)

In a saucepan, melt some butter. Add the cream, nutmeg, Italian herbs, salt & pepper. Heat to boiling point. Add the parmesan and whisk thoroughly until it thickens up.

Add the mushrooms, bacon and onion to the tagliatelle, mix well. 

Add the cream, mix well.
And serve

Enjoy with an ice cold glass of crisp white wine! (perhaps some milk for the kids, though..)

Yours in oil and veggies

Risch