John Myers
Tagilatelle with Mushrooms, Bacon, Peperoncini and Parmesan in Slices
The perfect tagilatelle with mushrooms, bacon, peperoncini and parmesan in slices recipe with a picture and simple step-by-step instructions.
- 500 g Tagliatelle
- 2 packs Bacon slices
- 1 size Onion
- 1 Bowl 400 gr Brown mushrooms
- 1 Bowl 400 gr Olive oil
- 1 Bowl 400 gr Parmesan in slices
- 1 Knife point Peperoncini fresh or pickled
- Fry the bacon in a pan until crispy, then place it on a paper towel to drain.
- Chop the mushrooms and fry them in a large pan. Peel and cut the onion and add to the mushrooms.
- Cut the bacon and add to the mushrooms.
- Cook the tagliatelle in salted water until al dente.
- Then add to the mushrooms, add the peperoncini, a little salt and a little pepper and mix well. Pour the olive oil over the whole pasta pan, mix again. I always put the habaneros and peperoncini in olive oil.
- Arrange on a plate, place as much Parmesan on top as you like. Then mix in the plate, the Parmesan will melt and then stretch.
- If you want, you can also add a little olive oil to the plate. It’s really delicious.
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