This fast creamy pasta combines bacon and mushrooms with the unexpected crunch of walnuts. Delicious!
Ingredients
- 500g fresh or dried tagliatelle
- 40g unsalted butter
- 3 (about 200g) rindless bacon rashers, cut into thin strips
- 2 garlic cloves, crushed
- 2 teaspoons chopped rosemary leaves
- 200g Swiss brown mushrooms, sliced
- 200ml creme fraiche*
- 100g grated strong cheddar cheese, plus extra to serve
- 50g walnuts, toasted, chopped
- 3 tablespoons (1/4 cup) chopped flat-leaf parsley leaves
Method
- Step 1Cook the tagliatelle in a large saucepan of boiling salted water according to packet instructions, then drain.
- Step 2Meanwhile, melt the butter in a deep frypan over medium heat. Add bacon and cook until beginning to crisp. Add the garlic, rosemary and mushrooms and cook, stirring occasionally, for a further 5-6 minutes. Add the creme fraiche and grated cheese and stir for 2 minutes, then add three quarters of the toasted walnuts. Add the drained pasta and parsley to the sauce, tossing together until heated through. Divide among serving bowls, then sprinkle with remaining nuts and extra cheese.
- Low carb
- Low sugar
- Lower gi
Nutrition
3061 kj
Energy
52g
Fat Total
27g
Saturated Fat
5g
Fibre
26g
Protein
131mg
Cholesterol
880.26mg
Sodium
2g
Carbs (sugar)
38g
Carbs (total)
All nutrition values are per serve
Notes
* From delis, gourmet food shops and selected supermarkets.
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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