This creamy tagliatellwite h crispy bacon and mushrooms is the ultimate comfort dish, combining the richness of the sauce with the savory flavor of bacon and the earthy depth of mushrooms. The fresh rosemary adds an aromatic touch, making every bite a delightful experience. Perfect for a quick weeknight dinner, this dish is both easy to prepare and incredibly satisfying. The tagliatelle holds up beautifully to the creamy sauce, while the mushrooms provide a hearty texture that pairs perfectly with the bacon’s crispiness. Top it off with freshly grated Parmesan for the perfect finish!
Full Recipe:
Ingredients:
- 3 Tbsp. canola oil, divided
- 2 oz. bacon, cut cross-wise into ½” pieces
- 1 1/2 cups sliced mushrooms
- Kosher salt
- 2 cloves garlic, minced
- 1 Tbsp. fresh rosemary, minced
- 8 oz. fresh or dried tagliatelle
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan, plus more for serving
Directions:
- In a large skillet, heat 2 tablespoons oil over medium-low heat. Add bacon and cook, stirring occasionally, until crisp (5-7 minutes). Transfer to a plate, keeping the fat in the pan.
- Increase heat to medium-high, add mushrooms, and cook until browned (5-7 minutes). Season with ¼ teaspoon salt, then transfer to the plate with the bacon.
- Bring a large pot of salted water to a boil. Add tagliatelle and cook until very al dente (chewy), saving 1 ½ cups of pasta water.
- Heat remaining oil in the skillet over medium heat. Add garlic and rosemary, cooking until fragrant (1 minute). Add wine and cook until nearly evaporated (2-3 minutes).
- Add pasta, 1 cup of pasta water, cream, and ½ teaspoon salt. Toss until the pasta is al dente and sauce is creamy, adding more water if needed.
- Toss in the bacon and mushrooms, remove from heat, and mix in Parmesan. Top with extra Parmesan before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 400 kcal | Servings: 4
The History of Tagliatelle
Tagliatelle is a type of pasta that originates from the Emilia-Romagna and Marche regions of Italy. Known for its flat, ribbon-like shape, it closely resembles fettuccine but tends to be slightly wider. This shape is ideal for holding onto rich, creamy sauces, making it the perfect vehicle for dishes like this one, where the sauce needs to cling to every strand of pasta.
Legend has it that tagliatelle was inspired by the long, flowing hair of Lucrezia Borgia, a noblewoman from Renaissance Italy. A court chef allegedly created the pasta to honor her beauty during her marriage celebration. Whether or not this legend is true, tagliatelle has been a beloved pasta in Italy for centuries and remains a staple in many traditional dishes, particularly those featuring cream-based or meaty sauces.
The Perfect Pairing: Bacon and Mushrooms
The combination of bacon and mushrooms in this recipe creates a wonderful contrast of flavors and textures. Bacon brings a salty, crispy element to the dish, while mushrooms add a savory, earthy note that balances the richness of the sauce. Mushrooms are known for their umami, the fifth taste that is often described as savory or meaty. This makes them a great companion for the smoky flavor of bacon, especially in a creamy sauce.
The bacon used in this dish is typically cut into small pieces and cooked until crisp, releasing its fat and creating a flavorful base for the mushrooms to sauté in. The mushrooms, which absorb the bacon fat, become caramelized and slightly crispy on the edges, adding depth to the dish. This balance of salty bacon and tender mushrooms is what makes the recipe so addictive.
The Importance of Fresh Ingredients
One of the keys to making an outstanding Tagliatelle with Bacon and Mushrooms is using fresh, high-quality ingredients. Fresh tagliatelle, if you can find or make it, will give the dish an authentic Italian feel. Fresh pasta cooks faster than dried and has a more tender, silky texture that pairs beautifully with creamy sauces.
In addition to fresh pasta, the quality of the bacon and mushrooms also plays a crucial role. Opt for thick-cut, high-quality bacon that will render enough fat to flavor the dish but still maintain a good texture. When it comes to mushrooms, a mix of varieties such as cremini, shiitake, or even wild mushrooms can elevate the dish by adding layers of flavor and complexity.
Fresh rosemary, garlic, and Parmesan cheese also contribute to the dish’s flavor profile. Rosemary, with its piney, aromatic essence, complements the earthiness of the mushrooms, while garlic adds a pungent, savory note. Parmesan, freshly grated, provides a nutty, salty finish that ties everything together.
The Role of the Sauce
The sauce in this dish is what sets it apart and transforms simple ingredients into something special. Made by combining pasta water, cream, and Parmesan cheese, it is rich and indulgent, yet not overwhelmingly heavy. The reserved pasta water is crucial to achieving the right consistency; its starchiness helps the cream and cheese emulsify into a silky sauce that coats the tagliatelle perfectly.
Many pasta recipes emphasize the importance of not overcooking the pasta, and this is especially true for tagliatelle. The pasta should be cooked al dente, meaning it retains a bit of bite when you chew it. This ensures that the pasta holds up well when mixed with the sauce and doesn’t become mushy.
The addition of white wine to the sauce adds a subtle acidity that cuts through the richness of the cream, creating a more balanced flavor. It also deglazes the pan, picking up all the flavorful bits left behind by the bacon and mushrooms, which further enhances the overall taste of the dish.
Customizing the Recipe
While the combination of bacon, mushrooms, and cream is a match made in heaven, this recipe is also highly versatile. You can easily adapt it to suit your preferences or dietary needs.
For a vegetarian version, you could substitute the bacon with smoked tofu or simply omit it and focus on a variety of mushrooms to build flavor. Adding different types of mushrooms, such as oyster, porcini, or chanterelles, will give the dish a more robust, earthy character.
If you’re looking for a lighter alternative, you can replace the heavy cream with half-and-half or even a plant-based cream for a dairy-free version. The sauce will still be creamy, but with fewer calories and fat. You could also swap out the Parmesan for a dairy-free cheese or nutritional yeast to keep it vegan-friendly.
Another way to personalize this recipe is by adding vegetables such as spinach, peas, or even roasted butternut squash for a pop of color and extra nutrients. Herbs like thyme or sage can also be used in place of rosemary, depending on your taste preferences.
Pairing Suggestions
Tagliatelle with Bacon and Mushrooms is a rich dish that pairs well with a variety of sides and beverages. A crisp green salad with a light vinaigrette can help balance the richness of the pasta. A side of roasted vegetables, like asparagus or Brussels sprouts, can also complement the flavors without overwhelming the palate.
When it comes to wine, the white wine used in the sauce makes this dish a natural companion for a glass of the same wine. A dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay would be a great choice. If you prefer red wine, opt for a light-bodied one like Pinot Noir, which won’t overpower the creamy sauce but will still hold up to the bacon and mushrooms.
Conclusion:
Tagliatelle with Bacon and Mushrooms is more than just a pasta dish—it’s an experience of comfort and indulgence. The combination of crispy bacon, earthy mushrooms, and a creamy sauce, all nestled around perfectly cooked tagliatelle, creates a meal that is both satisfying and elegant.
What makes this recipe truly special is its versatility. Whether you’re making it for a quick weeknight dinner or a special occasion, it’s guaranteed to impress. Plus, its adaptability means you can tweak it to suit your taste or dietary preferences, making it a dish you’ll come back to time and time again.
