Plate a portion of the pasta and garnish with fresh herbs and a squeeze of lemon juice.
Creamy Lemon & Herb Tagliatelle with Crispy Minced Bacon
Ingredients
- 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.
Method
- 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.
Serve
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