Tagliatelle With Mushroom, Bacon & Walnut Sauce - cooking recipe

Ingredients

500 g dried tagliatelle pasta noodles
40 g unsalted butter
3 rindless bacon, rashers cut into thin strips (about 200g)
2 garlic cloves, crushed
2 teaspoons rosemary, chopped
200 g swiss brown mushrooms, sliced
200 ml creme fraiche or 200 ml cream
100 g strong cheddar cheese, grated, plus extra to serve
50 g walnuts, toasted, chopped
3 tablespoons chopped flat leaf parsley (1/4 cup)

Preparation

Cook the tagliatelle in a large saucepan of boiling salted water according to packet instructions, then drain.
Meanwhile, melt the butter in a deep frypan (skillet) over medium heat.
Add bacon and cook until beginning to crisp.
Add the garlic, rosemary and mushrooms and cook, stirring occasionally, for a further 5-6 minutes.
Add the creme fraiche and grated cheese and stir for 2 minutes, then add three quarters of the toasted walnuts.
Add the drained pasta and parsley to the sauce, tossing together until heated through.
Divide among serving bowls, then sprinkle with remaining nuts and extra cheese.