How to make it

  • Chop the garlic coarsely and fry quickly in a pan.
  • Add the mushrooms and a very large knob of butter and loads of pepper and fry until golden. Make sure that the mushrooms gets fully coated in the butter. Pour out the excess butter half way.
  • At the same time fry the diced bacon in a little bit of oil or butter and add to the mushrooms and turn the heat down.
  • Boil the egg tagliatelle (should not take more than a couple of minutes, but put the water on at the same time as you fry the bacon and mushrooms.
  • When the pasta is finished you mix in two tablespoons with pesto and then mix in the mushrooms and bacon. Make sure to add the pesto before and not after to preserve the taste of the mushroom and bacon.
  • Finish with a little drizzle of good extra virgin olive oil and a good sprinkle of grated parmesan

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