Barilla® Tagliatelle with Bacon and Mushrooms
Barilla® Tagliatelle with Bacon and Mushrooms
15 minutes total / Calories 443
Ingredients
Serves 2
| 160g | Barilla Collezione Tagliatelle |
| 80g | Outer leaves of savoy cabbage |
| 80g | Porcini or brown mushrooms |
| 40g | Bacon |
| 1/2 clove | Garlic |
| 30g | Extra virgin olive oil (evoo) |
| a sprig | Rosemary |
| 20g | Grated Grana Padano cheese |
| To taste | Salt and black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring lightly salted water to the boil.
Step 2
Cut the leaves of savoy cabbage in big squares. When the water is boiling, pour them into the water to be later used to boil the pasta and blanch it. Cool down and set aside.
Step 3
Cut the bacon into thin slices.
Step 4
Clean and slice the mushrooms. In a pan, flavor the extra-virgin olive oil with rosemary and the garlic. Toss the mushrooms; let them cook for a couple of minutes. Take away the garlic and the rosemary, then add the bacon. After 1 minute, add the blanched cabbage. Season with salt and pepper and set aside.
Step 5
Boil the Tagliatelle for the given time. Drain al dente and pour into the pan.
Step 6
Mix everything well and serve, adding a sprinkling of black pepper, a drizzle of oil and a pinch of grated Grana Padano cheese
