| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Jude1 |
1 |
servings |
INGREDIENTS
| 1 |
|
Onion; chopped |
| 3 |
|
Cloves garlic; minced |
| 2 |
tb |
Olive oil; (2 to 3) |
| 1 |
ts |
Dried thyme or 3 – 4 tsp fresh; (1 to 2) |
|
|
; thyme |
| 5 |
|
Rashers or 200 g lean bacon; chopped and rind |
|
|
; removed |
| 6 |
|
Cups; (or approximately, (6 to 7) |
|
|
; 600g) chopped |
|
|
; mushrooms |
| 1 |
c |
Or 250 g cr.me fraiche |
|
|
Pepper to season |
| 1 |
ds |
Jalapeno sauce; (optional) |
| 40 |
g |
Fresh egg tagliatelle |
INSTRUCTIONS
Place a large pot of salted water on to boil for the pasta.
In a large fry pan or pot, saut. the onion and garlic in the olive oil for
5 minutes on a low heat.
Add the thyme and cook for a further 1-2 minutes.
Add the bacon and stir and saut. for another few minutes.
Now add the chopped mushrooms and cook until the mushrooms have softened.
Cook the pasta according to the instructions on the packet. Drain.
Add the cr.me fraiche to the mushrooms and when completely integrated,
season the sauce and add the cooked noodles.
Serve with a green salad.
For extra crunch try adding toasted pine nuts to this pasta. Also if you
love Parmesan cheese, this can be added with the cr.me fraiche and also
when serving.
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