Tagliatelle Verde with Bacon and Tomatoes

This, easy-to-make and inexpensive dish may be served as a first course or, with a mixed green salad and crusty bread, as a main course.

Inexpensive to make and fabulous to eat, Tagliatelle Verde with Bacon and Tomatoes needs only some salad to make a really delicious supper dish.


1 oz. plus

1 teaspoon butter 8 streaky bacon slices, rinds removed and coarsely chopped medium-sized onion, finely chopped garlic cloves, crushed

8 oz. small button mushrooms, wiped clean and halved

6 medium-sized tomatoes, blanched, peeled and coarsely chopped U teaspoons salt

1 teaspoon black pepper

1 tablespoon finely chopped fresh tarragon or 1½ teaspoons dried tarragon

½ teaspoon dried oregano

1 ½ oz. bechamel sauce

4 fl. oz. double cream

4 oz. Parmesan cheese, grated

1 lb. tagliatelle verde, cooked, drained and kept hot

3 tablespoons dry white breadcrumbs

1 tablespoon melted butter

IV- Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C). Using the teaspoon of butter, grease a large, deep-sided baking dish and set it aside.

In a large, heavy-based saucepan, fry the bacon over moderately high heat for 6 to 8 minutes or until it has rendered all of its fat. Scrape the bottom of the pan frequently with a spatula to prevent the bacon from sticking.

Using a slotted spoon, remove the bacon from the pan and set it aside on a plate. Add the remaining butter to the pan and reduce the heat to moderate. When the foam subsides, add the onion and garlic and fry, stirring occasionally, for 8 to 10 minutes or until the onion is golden brown. Add the mushrooms and fry, stirring frequently, for 3 minutes. Stir in the chopped tomatoes, salt, pepper, tarragon, oregano, bechamel sauce, cream, and 3 ounces of the Parmesan cheese. Cook the mixture, stirring constantly, for 3 minutes.

Remove the pan from the heat and add the reserved bacon and the tagliatelle to the mixture. Stir well to coat the mixture thoroughly with the sauce.

Spoon the mixture into the prepared baking dish and set aside.

In a small mixing bowl, combine the remaining cheese with the breadcrumbs and melted butter. Sprinkle the mixture over the tagliatelle mixture and place the dish in the centre of the oven. Bake for 30 minutes or until the top is golden brown. Remove the dish from the oven and serve immediately.

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