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Tagliatelle with Mushrooms and Ham

(serves 4 to 6)

1 tablespoon Sunflower Oil
110g (4 oz.) Streaky Rashers
225g (8oz.) Mushrooms
2 medium Onions
30g (1 oz.) Butter
280g (10 oz.) cooked, sliced ham
125 ml stock or water
Salt and pepper
3 Tablespoons of cream of Crème Fraiche.

First put a large pot of salted water on to boil for the Tagliatelle which you will boil for about 12 mts .
(check the instructions on the packet for timing)

While the Tagliatelle is being prepared get the sauce ready.
Dice the rashers, and the onions, slice the mushrooms and the ham.
Cook the diced bacon in the oil until brown and crisp.
Reduce the heat right down and then melt the butter in the pan.
Add in the diced onions and cook gently for about 5 mts.
Add in the mushrooms and stir and fry these in with the onions until they are soft (about 8 mts.)
Add in the sliced ham and the water and simmer all the ingredients together.
Just before serving stir in the cream and bring up to the boil.
Take off the heat and serve immediately.

Either mix in the pan with the drained tagliatelle or serve the tagliatelle with the sauce spooned on top.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef