Tagliatelle with Cream Sauce
|Recipe Supplied by: Jennipher Marshall-Jenkinson|
Serves: 4 People
4 rashers bacon, roughly chopped
1 green pepper, deseeded and sliced
150g mushrooms, washed and sliced
1 tblspn plain flour
2 teaspns dry mustard
freshly ground black pepper
150ml single cream
50g grated cheddar or parmesan cheese
Cook the tagliatelle in boiling water on top of the stove until tender.
Meanwhile, Put the bacon into a shallow 1 litre oven proof dish, cook on HIGH power for 1 minute, add the green pepper and continue cooking, uncovered on HIGH power for 2 minutes, until the bacon crisps and the pepper softens. Stir in the mushrooms, flour, mustard and seasonings. Gently stir in the milk, ensuring that there are no lumps of flour. Cook on HIGH power for 3 - 4 minutes, until the sauce boils and thickens, stirring well after 1 and 2 minutes. Stir in the cream and continue cooking for a further 1 minute. Adjust seasonings to taste.
Drain the tagliatelle and place on a warmed serving plate. Pour the sauce over the pasta. Sprinkle the top with grated cheese. If desired, brown the cheese under a hot grill before serving.
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