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Tagliatelle with Mushrooms and Ham

(serves 4 to 6)

1 tablespoon butter
110g (4 oz.) Streaky Rashers
225g (8oz.) Mushrooms
2 medium Onions
30g (1 oz.) Butter
280g (10 oz.) cooked, sliced ham
Salt and pepper
200g 7oz. Cream or Crème Fraiche.
150g (5oz.) of pasta per person

First put a large pot of salted water on to boil for the Pasta
And cook as per instructions on packet.

While the pasta 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 butter until brown and crisp.
Reduce the heat right down, 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 5 mts.)
Add in the sliced ham and 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 pasta or serve the pasta with the sauce spooned on top.

June 25, 2007 12:06 PM | 1 Comments
  Martin Dwyer
Consultant Chef