CREAMY MUSHROOM AND BACON TAGLIATELLE, an easy and delicious homemade pasta main dish, perfect for Christmas lunch, creamy and tasty with dried porcini mushrooms.

Simple and delicious, creamy mushroom and bacon tagliatelle, a mouth-watering main course especially if the pasta is homemade, an excellent dish for lunch and good even for dinner.

The recipe for mushroom and bacon tagliatelle is very simple, of course you can use fresh pasta or dried pasta directly from the supermarket to save time.

I love kneading with my pasta machine, it’s ready in 6 minutes and cooks very quickly, reducing time and effort while achieving a good final result, it was literally devoured.

To dress the pasta, if you don’t like bacon, you can always use speck or cooked ham, this time I added cream, something I rarely do, but I liked the idea of a creamier dish.

Join me in the kitchen today for mushroom and bacon tagliatelle!

Difficulty: Very easy
Cost: Very economical
Preparation time: 1 Minute
Portions: 2
Cooking methods: Stovetop
Cuisine: Italian

Ingredients

2 1/2 cups all-purpose flour (or semolina)
2/3 cup water
3 1/2 oz smoked bacon
3/4 oz porcini mushrooms (dried)
1/2 cup heavy cream (for cooking)

Preparation

The preparation times refer to a handmade dough.

I made the pasta at home with the pasta machine HERE if you proceed by hand, pour the flour with the water into a bowl and knead well, adding a pinch of salt.
Roll out the dough on a floured surface quite thin, then roll it up and cut into 1/2 inch slices.
Place the pasta on a clean cloth and dust it with a little flour.
Soak the dried mushrooms in a bowl with water and then rinse well.
Sauté the garlic in a large pan, add the bacon and cook for a few minutes with the lid closed.
Add the mushrooms, put the water for the pasta, and when it boils, drop the pasta and then drain it al dente.
Add a little pasta water to the pan and the cream, mix and cook for a few minutes.
Add the pasta, mix everything, and serve with a sprinkle of chopped parsley.
Bon appétit
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