Creamy Lemon & Herb Tagliatelle with Crispy Minced Bacon

Prep Time


Cook Time


Total Time





  • 200g Eskort Minced Bacon
  • 400g tagliatelle
  • 1 red onion, thinly sliced
  • 15ml (1 tbsp) fresh thyme, chopped
  • 15ml (1 tbsp) fresh sage, chopped
  • 15ml (1 tbsp) fresh basil, torn
  • 45ml (3 tbsp) olive oil
  • zest and juice from 1 lemon
  • 500ml (2 cups) fresh cream
  • salt and pepper, for seasoning
  • Allergens
  • This recipe contains wheat (gluten) and dairy (lactose).
  • Substitutions
  • Pasta (gluten): Use gluten-free pasta.
  • Cream (lactose): Use Orley Whip or coconut cream.


  • Tagliatelle
  • Bring a large pot of water to a rolling boil and add a teaspoon of salt.
  • Add the pasta to the boiling water and cook for 10 minutes until al dente.
  • Creamy Lemon, Herb and Bacon Sauce
  • While the pasta is cooking, add olive oil to a large frying pan over moderate heat.
  • Fry the red onion until soft and glossy.
  • Add minced bacon and fresh herbs, and fry until the bacon is crispy.
  • Stir in the lemon juice and zest, and fry for 1 minute.
  • Pour in the cream and half a cup of pasta water, and allow to simmer over a low heat.
  • As soon as the pasta is cooked, transfer it from the pot to the creamy sauce using a pasta ladle.
  • Mix well until the pasta is coated.
  • Tip:
  • If you don’t mind starch on starch, this pasta will be even more delicious with slices of fresh, crusty bread dipped in olive oil and sea salt.


Plate a portion of the pasta and garnish with fresh herbs and a squeeze of lemon juice.