Ingredients for - Tagliatelle with Bacon and Mushrooms
How to cook deliciously - Tagliatelle with Bacon and Mushrooms
1. Stage
In a large, high-sided skillet, heat 2 tablespoons oil over medium-low heat. Add bacon and cook, stirring occasionally, until crisp, about 5-7 minutes. Transfer to a plate, leaving as much fat in the pan as possible.
2. Stage
Increase heat to medium-high and add mushrooms. Cook until browned, about 5 to 7 minutes, stirring once halfway through. Season with ¼ teaspoon salt, and transfer to the plate with the bacon. Reserve the skillet.
3. Stage
Bring a large pot of water to a boil and add 2 tablespoons salt. Add tagliatelle and cook until very al dente, a few minutes shorter than the time indicated on the package. (It should be very chewy.) Reserve at least 1 ½ cups of the pasta water before draining.
4. Stage
Heat remaining tablespoon oil in the reserved skillet over medium heat. Add garlic and rosemary, stirring until fragrant, about 1 minute. Add wine and cook until the pan is almost dry, 2 to 3 minutes. Add the pasta, 1 cup pasta water, cream, and ½ teaspoon salt and cook, tossing frequently, until pasta is cooked to al dente and the cream and cooking liquid have emulsified into a creamy sauce. (Add more pasta water if necessary.)
5. Stage
Add bacon and mushrooms, remove skillet from the heat and toss in Parmesan.
6. Stage
Top with additional Parmesan to serve.
