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Tagliatelle with Bacon, Mushrooms, and Cream Recipe

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★★★★★

5 from 86 reviews

This Tagliatelle with Bacon and Mushrooms is a savory pasta dish combining crispy bacon, earthy mushrooms, and fresh rosemary in a creamy Parmesan sauce. Perfectly cooked al dente tagliatelle is emulsified with white wine and cream for a rich, comforting meal that balances smoky, herbal, and umami flavors.

Ingredients

Scale

Meat and Vegetables

  • 2 oz. bacon, cut cross-wise into ½” pieces
  • 1 1/2 cups sliced mushrooms
  • 2 cloves garlic, minced
  • 1 tbsp. fresh rosemary, minced

Pantry Items

  • 3 tbsp. canola oil, divided
  • Kosher salt
  • 1/4 cup dry white wine
  • 1/2 cup heavy cream
  • 8 oz. fresh or dried tagliatelle

Dairy

  • 1/2 cup freshly grated Parmesan cheese, plus more for serving

Instructions

  1. Cook the bacon: In a large, high-sided skillet, heat 2 tablespoons of canola oil over medium-low heat. Add the bacon pieces and cook, stirring occasionally, until they are crisp and browned, about 5 to 7 minutes. Once done, transfer the bacon to a plate, leaving as much rendered fat as possible in the skillet for flavor.
  2. Sauté the mushrooms: Increase the heat to medium-high and add the sliced mushrooms to the skillet. Cook them until browned and caramelized, about 5 to 7 minutes, stirring once halfway through. Season with ¼ teaspoon kosher salt. After cooking, transfer the mushrooms to the plate with the bacon. Reserve the skillet with the flavorful fat.
  3. Cook the tagliatelle: Bring a large pot of water to a vigorous boil and add 2 tablespoons of salt. Add the tagliatelle pasta and cook until very al dente, which means slightly under the normal cooking time so the pasta remains chewy. Reserve at least 1 ½ cups of the starchy pasta cooking water, then drain the pasta.
  4. Prepare the sauce and combine: Heat the remaining 1 tablespoon canola oil in the reserved skillet over medium heat. Add the minced garlic and rosemary, stirring continuously until fragrant, about 1 minute. Pour in the white wine and cook until the pan is nearly dry, around 2 to 3 minutes. Add the cooked tagliatelle, 1 cup of the reserved pasta water, heavy cream, and ½ teaspoon salt. Toss and cook frequently until the pasta finishes cooking to al dente and the sauce has emulsified into a creamy consistency. Add more pasta water as needed to achieve a smooth sauce.
  5. Add bacon, mushrooms, and cheese: Return the skillet to off heat. Add the crispy bacon and sautéed mushrooms back into the pasta. Toss everything gently to combine, then stir in ½ cup of freshly grated Parmesan cheese to finish the sauce with richness.
  6. Serve: Plate the pasta and top with extra Parmesan cheese according to your preference. Serve immediately while hot and enjoy the comforting flavors of this rich yet balanced pasta dish.

Notes

  • To keep the pasta perfectly al dente, cook it a couple of minutes less than package instructions indicate.
  • Reserve ample pasta water to help create a silky sauce that clings well to the noodles.
  • Feel free to substitute fresh tagliatelle with dried pasta, adjusting cooking times accordingly.
  • The wine enhances depth of flavor; a dry white like Pinot Grigio or Sauvignon Blanc works well.
  • Use freshly grated Parmesan for the best flavor and texture.
  • Canola oil is used for its neutral flavor and high smoke point, but olive oil can be substituted if desired.

Keywords: tagliatelle, pasta, bacon, mushrooms, creamy pasta, Italian recipe, rosemary, Parmesan, quick dinner

Find it online: https://trendytasterecipes.com/tagliatelle-with-bacon-mushrooms-and-cream-recipe/