With all the flavour and aroma of the Sacla’ Classic Basil Pesto gently mixed through garlic, mushrooms and streaky bacon (or you could use Pancetta), this is a proper Italian pasta dish, just like Mamma would love to make. The creamy sauce with plenty of freshly milled black pepper and Parmesan transforms the Tagliatelle into a midweek marvel.
Serves: 2
On the table in: 15 mins
What You’ll Need:
- 1 tbsp. olive oil
- 6 rashers streaky bacon
- 1 garlic clove, peeled and crushed
- 100g button mushrooms, quartered
- 200g tagliatelle
- ½ jar Sacla’ Classic Basil Pesto
- 150ml tub single cream
- 1 handful pitted black olives
- Salt & black pepper to taste
- Freshly grated Parmesan
What To Do:
- Gently heat 1 tbsp. of olive oil in a large deep sided frying pan
- Add the bacon and cook for 2-3 minutes until lightly golden
- Add the garlic and mushrooms then cook for 3-4 minutes, stirring occasionally
- Meanwhile, cook the tagliatelle in lightly salted boiling water as per the pack instructions
- Drain the pasta, reserving a little of the cooking water and ad to the bacon, garlic and mushrooms, then stir together
- Add the Classic Basil Pesto, cream and the reserved cooking water to the pan
- Season and mix gently. Add the olives and cook for a minute more.
- Place the pasta in a warm serving dish and sprinkle abundantly with Parmesan