Sure, everyone loves pasta. But pasta+bacon+mushrooms? That's just out of control. Creamy and comforting, we’re (over)confident this tagliatelle will become your fast friend.
Even if you don’t love mushrooms, you really need to give this recipe a shot. The bacon here will no doubt complement that shroomy texture and earthy taste. Take note, the sauce in this recipe uses a full cup of reserved pasta water, so make sure to boil your pasta in a big enough pot with well-salted water. Check out our other perfect pasta making tips here.
If you can’t find tagliatelle, feel free to use another long-strand, flat pasta such as linguine or fettuccine.
Made this? Let us know how it went in the comments below.
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- Yields:
- 2 serving(s)
- Prep Time:
- 5 mins
- Total Time:
- 25 mins
Ingredients
- 3 tbsp.
canola oil, divided
- 2 oz.
bacon, cut cross-wise into ½” pieces
- 1 1/2 c.
sliced mushrooms
Kosher salt
- 2
cloves garlic, minced
- 1 tbsp.
fresh rosemary, minced
- 8 oz.
fresh or dried tagliatelle
- 1/4 c.
dry white wine
- 1/2 c.
heavy cream
- 1/2 c.
freshly grated Parmesan, plus more for serving
Directions
- Step 1In a large, high-sided skillet, heat 2 tablespoons oil over medium-low heat. Add bacon and cook, stirring occasionally, until crisp, about 5-7 minutes. Transfer to a plate, leaving as much fat in the pan as possible.
- Step 2Increase heat to medium-high and add mushrooms. Cook until browned, about 5 to 7 minutes, stirring once halfway through. Season with ¼ teaspoon salt, and transfer to the plate with the bacon. Reserve the skillet.
- Step 3Bring a large pot of water to a boil and add 2 tablespoons salt. Add tagliatelle and cook until very al dente, a few minutes shorter than the time indicated on the package. (It should be very chewy.) Reserve at least 1 ½ cups of the pasta water before draining.
- Step 4Heat remaining tablespoon oil in the reserved skillet over medium heat. Add garlic and rosemary, stirring until fragrant, about 1 minute. Add wine and cook until the pan is almost dry, 2 to 3 minutes. Add the pasta, 1 cup pasta water, cream, and ½ teaspoon salt and cook, tossing frequently, until pasta is cooked to al dente and the cream and cooking liquid have emulsified into a creamy sauce. (Add more pasta water if necessary.)
- Step 5Add bacon and mushrooms, remove skillet from the heat and toss in Parmesan.
- Step 6Top with additional Parmesan to serve.
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