Pesto Tagliatelle

You ever get those days when the only thing you want to eat is creamy, cheesy and carb-loaded?

This was one such day.

This meal is so delightful, and each calorie-filled bite is as decadent as the next.

Truly a hearty meal to curb any carb craving.

pesto carb

Ingredients used:

  • Fresh Egg Tagliatelle (500g pack)
  • Bacon Lardons (155g pack)
  • Smoked Back Bacon (6 rashers)
  • Chestnut mushrooms (4 or 5)
  • 1 large onion
  • Crème fraîche (300ml – you can use normal cream instead, but I happen to find it a little too sweet to use in cooking)
  • Seasonings
    • Vegetable oil – 1tbsp
    • 2 cloves of garlic (chopped into fine pieces)
    • 1 stock cubes (maggi/knorr)
    • Black pepper (I use a pepper mill)
    • Pesto – 3 tbsp
  • Parmesan cheese

Prep time – 5 mins

Method:

  1. Chop the onion and mushrooms and put into a bowl
  2. Slice the bacon rashers vertically and keep together with the Lardons

Cooking time – 25 mins

Cooking:

  1. In a large wok, fry the bacon and Lardons in vegetable oil until almost cooked. Then add the chopped onion and mushrooms to the wok.
  2. Season with the garlic, stock cube, black pepper and pesto.
  3. Add the Crème fraîche to the mixture and leave to simmer on low heat.
  4. In another saucepan, cook the Tagliatelle (follow the instructions on the packet).
  5. Once cooked, drain the water from the Tagliatelle and add the pasta to the wok.
  6. Stir in the pasta until all of it is covered by the creamy sauce.
  7. Leave to simmer for a further two minutes
  8. Serve

Extra tip: grate some Parmesan cheese over the pasta after serving and sprinkle some dried mixed herbs for aesthetics 

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