"We came to France to learn to cook
Five short days that's all it took
Maynard and Benedict will definitely be glad
Five days like this could drive a chef mad!
Amongst it all we've put on weight
We must go home to compensate"
Patricia Hargreaves, France
Walnut Grove Recipes
Fresh tagliatelle pasta with a smoked bacon, tomato and mushroom sauce
Serves 4
- 500g fresh pasta
- 2 large fresh chillies
- 200g button mushrooms
- 4 onions
- 5 cloves garlic
- 500g chopped tinned tomatoes
- 1 tbsp tomato puree
- 2 fresh tomatoes
- 250g smoked bacon lardons
- 250 ml double cream
- fresh parmesan cheese
Method
1. To make the sauce, gently fry the bacon lardons in a non-stick frying pan until golden brown. Add the sliced onion, diced chilli and chopped garlic and cook slowly until the onions are softened.
2. Add the tinned tomatoes, tomato puree, fresh tomatoes (diced), and sliced mushrooms, and cook for 3 to 4 minutes. Add the cream cook for a further 2 to 3 minutes, and season to taste. The sauce is now ready to use.
3. Plunge the fresh tagliatelle into boiling salted water and cook for 2 to 3 minutes or until cooked.
4. Strain pasta, place back into clean saucepan and stir the hot tomato sauce into it. Serve in bowls, and garnish with fresh parmesan shavings and herbs, and if you like it a bit spicier, fresh chopped chilli!
Serving Suggestions
A nice fresh mixed leaf salad (dressed at the last moment) is the perfect accompaniment, and perhaps some freshly baked garlic bread.
Advanced Preparation
For this dish everything can be prepared in advance, and cooked and assembled at the last minute.
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