I've been attempting to stick to some sort of routine as far as updating is concerned, and I think I managed a week before it all went tits up! I was aiming for Monday, Wednesday and Friday - but for whatever reason I can't schedule a post for a certain time, so have to do it all *hands on*... I know. I can get it fixed. Just haven't got that far yet. Life has this godawful habit of getting in the way...
...aaaaaaaand I have a brain that flushes stuff out once it gets full. So I forget stuff. Never important stuff. Just... *stuff what I might need at some point in the future* - like (for instance) the ingredients that I used for this particular recipe. I've just had a mild panic attack whilst staring at the photographs and thinking "OhMyGodHowDidIMakeThis??!!??"
Not only did I forget all of the ingredients... I also forgot that I knew that I would forget all of the ingredients. Read it again. It makes complete sense.
So guess what I did? Guess. Go on.
Apparently I rescued myself!!! I've just wandered in here to make a new post, debating (rather fervently) whether or not to blag it or cook the flamin' thing again, only to discover that in amongst the posts was a post titled "Creamy Bacon, Mushroom and Tomato Tagliatelle" in draft form.
I HAD ALREADY WRITTEN THE RECIPE OUT!!! Hah. Go me. With big brass shiny knobs on.
You know what this means don't you?
I am officially an adult.
I've stuck little gold stars all over my face, as proof.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *Serves 2
Prep time - 5 minutes
Cooking time - 15 minutes
You will need
A non stick frying pan/skillet
A pot to cook your pasta in
4.5oz/125g streaky bacon - sliced into lardons
1/2 onion - sliced
1/2 tsp dried rosemary
1 fat clove garlic - crushed
2oz/60g closed cup mushrooms - sliced
3.5 fl oz/100ml Elmlea Double Cream Light Alternative
1 tbsp sun dried tomato paste
1 tbsp tomato puree
2 tbsp fresh grated Parmesan
3oz/80g dried tagliatelle (or other pasta)
Cook the pasta according to the packet instructions.
Place the frying pan over a medium heat and add the bacon, onion and rosemary. Dry fry for about 5 minutes until the bacon is beginning to turn golden and the onion has started to soften. Add the garlic and sliced mushrooms and cook for another 3 minutes.
Stir in the cream, sun dried tomato paste and tomato puree and allow to cook gently for a minute or two before adding the Parmesan. Stir to combine and remove from heat.
Strain the pasta - reserving about a ladleful (or two) of the pasta cooking water. Stir the strained pasta into the bacon and tomato sauce. Add the reserved pasta water a splash at a time until the sauce is the consistency you require. Serve with a green salad.
16 propoints per serving