Creamy Tagliatelle with Bacon & Mushroom

Ingredients

• 225g (8oz) tagliatelle
• 40g (1 1/2oz) butter
• 175g (6oz) bacon, chopped
• 100g (4oz) button mushrooms, sliced
• 15g (1/2oz) plain flour
• 450ml (¾ pint) milk
• 150ml (1/4 pint) single cream
• 4 tbs Schwartz Perfect Shake Garlic Italian Herb & Spice Blend
• 1/4 tsp salt
• 1/2 tsp Schwartz Ground Black Pepper
• 25g (1oz) Parmesan cheese, grated
• 50g (2oz) Cheddar cheese, grated
• Parmesan cheese, to serve (optional)

Method

STEP 1Cook the tagliatelle in boiling, salted water until tender.

STEP 2Meanwhile, melt 15 g (½ oz) butter in a large saucepan and gently fry the bacon and mushrooms for 3-4 minutes. Remove from the pan and reserve.

STEP 3Melt the remaining butter in the pan, add the flour and cook for 1 minute, stirring. Blend in the milk and cream. Add the Perfect Shake Garlic Italian Special Blend, salt, Black Pepper, Parmesan cheese and Cheddar cheese. Bring to the boil, stirring. Add the cooked bacon and mushrooms and simmer gently for 2 minutes.

STEP 4Drain and rinse the cooked tagliatelle and gently combine with the sauce. Serve immediately, sprinkle with extra Parmesan cheese if desired.

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This recipe uses

Perfect Shake Garlic Italian Herb & Spice Blend

Ground Black Pepper