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

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