Description
A savory and creamy Tagliatelle pasta dish featuring crispy bacon, sautéed mushrooms, fresh rosemary, and a delicate white wine cream sauce, topped with freshly grated Parmesan cheese. This hearty yet elegant recipe combines simple ingredients to create a flavorful Italian-inspired meal perfect for any occasion.
Ingredients
Scale
For the Sauce and Toppings
- 3 tbsp. canola oil, divided
- 2 oz. bacon, cut cross-wise into ½” pieces
- 1 1/2 cups sliced mushrooms
- Kosher salt, to taste
- 2 cloves garlic, minced
- 1 tbsp. fresh rosemary, minced
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan, plus more for serving
For the Pasta
- 8 oz. fresh or dried tagliatelle
- 2 tablespoons salt (for boiling pasta water)
Instructions
- Cook the Bacon: In a large, high-sided skillet, heat 2 tablespoons of canola oil over medium-low heat. Add the bacon pieces and cook, stirring occasionally, until they become crisp, about 5 to 7 minutes. Once done, transfer the bacon to a plate, leaving as much rendered fat in the pan as possible for added flavor.
- Sauté Mushrooms: Increase the heat to medium-high, add the sliced mushrooms to the skillet with reserved bacon fat. Cook until the mushrooms are nicely browned, approximately 5 to 7 minutes, stirring once halfway through. Season lightly with ¼ teaspoon kosher salt. Once browned, transfer the mushrooms to join the bacon on the plate, reserving the skillet for the sauce.
- Cook Tagliatelle: Bring a large pot of water to a boil and add 2 tablespoons of salt. Add the tagliatelle and cook until very al dente, a couple of minutes less than the package directions, so the pasta remains chewy. Reserve at least 1 ½ cups of the pasta cooking water before draining the pasta.
- Prepare Cream Sauce: Heat the remaining 1 tablespoon of canola oil in the reserved skillet over medium heat. Add minced garlic and rosemary, stirring until fragrant, about 1 minute. Pour in the dry white wine and cook until the pan almost dries out, about 2 to 3 minutes. Add the cooked tagliatelle, 1 cup of reserved pasta water, heavy cream, and ½ teaspoon salt. Cook, tossing frequently, allowing the cream and liquid to emulsify into a smooth sauce and the pasta to finish cooking to al dente. Add more pasta water if necessary to achieve the desired creamy consistency.
- Combine Ingredients: Add the crispy bacon and sautéed mushrooms back into the skillet with the pasta. Remove the skillet from the heat and gently toss in the freshly grated Parmesan cheese until well combined and creamy.
- Serve: Plate the tagliatelle and top with additional freshly grated Parmesan cheese to taste. Serve immediately for best flavor and texture.
Notes
- Using fresh tagliatelle will yield a tender yet chewy texture; dried pasta works well if fresh is unavailable.
- Reserve enough pasta water as it helps emulsify the sauce and adjust consistency without diluting flavor.
- Be careful not to overcook the pasta; it should have a firm, chewy bite (al dente) to complement the rich sauce.
- White wine adds acidity and depth, but you may substitute with extra pasta water if you prefer not to use alcohol.
- Use freshly grated Parmesan rather than pre-grated for the best melting and flavor.
- Adjust salt carefully, considering the saltiness of bacon and Parmesan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Tagliatelle, Bacon, Mushrooms, Cream Sauce, Rosemary, Italian Pasta, White Wine Sauce
