400 g tagliatelle, 3 tablespoons tomatoes, dried/100 g cherry tomatoes, 5 medium mushrooms, 250 g bacon, 150 ml cooking cream, 1 clove garlic, 1 tbsp olive oil, 3-4 basil leaves, 3-4 tablespoons grated Parmesan cheese, salt, pepper.
400 g tagliatelle, 3 tablespoons tomatoes, dried/100 g cherry tomatoes, 5 medium mushrooms, 250 g bacon, 150 ml cooking cream, 1 clove garlic, 1 tbsp olive oil, 3-4 basil leaves, 3-4 tablespoons grated Parmesan cheese, salt, pepper.
Boil the pasta according to the package instructions. In the meantime, place the diced bacon, along with the sliced mushrooms, finely chopped tomatoes and garlic, crushed with the blade of a knife, in a wok over medium heat. Stir-fry the ingredients until the bacon stays crisp and the mushrooms are browned. Remove the garlic from the wok and pour in the cooking cream, season with salt and pepper and let the sauce bubble and brown. Once the pasta has cooked, rinse it under cold running water, drizzle with a tablespoon of olive oil and spread the oil among the pasta (by hand or spoon). Place the pasta on top of the bacon and mushroom sauce, toss to combine, and cook for another minute. Serve tagliatelle with fresh basil leaves and a spoonful of grated Parmesan cheese per serving. Enjoy!