easiest way to make homemade Tagliatelle with mushroom, bacon & walnut sauce

Halo, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tagliatelle with mushroom, bacon & walnut sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tagliatelle with mushroom, bacon & walnut sauce is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tagliatelle with mushroom, bacon & walnut sauce is something that I’ve loved my entire life.

Table of Contents


  • 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


  • Step 1
    Cook the tagliatelle in a large saucepan of boiling salted water according to packet instructions, then drain.
  • Step 2
    Meanwhile, 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.

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