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Crispy bacon, golden mushrooms and spinach in a thick cream sauce over pasta - a simple, fast weeknight dinner built from ingredients that are usually already in the fridge.
Gunnar Þór
Detected automatically from the ingredient list — not a complete allergen declaration. Always check the labels on what you cook with.
Bring a large pot of well-salted water to the boil and cook the tagliatelle according to the package instructions, about 8-10 minutes until al dente. Reserve a splash of the pasta water, then drain.
Cut the bacon into bite-sized pieces and fry over medium heat in a large pan until crispy, about 5 minutes. Remove the bacon and set aside, leaving the fat in the pan.
Slice the mushrooms and fry them in the bacon fat (add a little olive oil if needed) for 5-6 minutes until golden brown and the liquid has evaporated.
Finely chop the garlic, add it to the pan and fry for about 30 seconds until fragrant.
Pour in the cooking cream and let it simmer gently for 2-3 minutes until the sauce starts to thicken.
Add the spinach and stir until wilted, about 1-2 minutes.
Return the bacon to the pan along with the parmesan and stir until the cheese has melted. Season to taste with salt and pepper.
Toss the cooked pasta with the sauce, thinning with a splash of pasta water if needed. Serve immediately with extra parmesan on top.
Estimated — calculated from ingredient data, not lab-tested. The Nutri-Score is derived from the same figures.
Per serving
798
kcal
Calories
29.5
g
Protein
40.4
g
Fat
78.2
g
Carbs
4.6
g
Fiber
Tastes best fresh, since the cream sauce can split slightly on reheating. Leftovers keep in the fridge for up to 2 days - reheat gently on low heat with a splash of milk or cream, stirring often; skip the microwave if you can.
Written by Matinn's recipe assistant from the source recipe.
Round out the meal.
