WebGluten Free – Low Carb Stuffed Mushrooms Yum So Fresh! lemon, crab meat, brown mushrooms, fresh herbs, jalapeño, fresh basil and 10 more.
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How to make this mushroom and bacon tagliatelle? Set pan over medium heat and add chopped bacon. Cook for 4-5 minutes, remove bacon, drain some of the fat. Add sliced mushrooms and a pinch of salt. Cook for another 3 minutes. Add heavy cream, butter, 1 cup of parmesan cheese and 1/4 tsp ground black pepper.
Cook the pasta in a large pot of boiling water until quite al dente (it will finish cooking in the sauce). Meanwhile, melt the butter with the oil in a large frying pan on medium-high heat and sauté the onion until soft. Add the garlic and sauté another minute. Add the mushrooms and cook until soft. Season well with salt and pepper.
This Tagliatelle pasta with bacon and mushrooms has been a family favorite for a while. It is also a great recipe to turn low-carb by substituting the tagliatelle with Shirataki or other low carb noodles. The sauce is creamy, full of mushrooms and flavorful bacon. Pancetta can be substituted for ultimate flavor.
A quick and creamy tagliatelle dish that showcases delicious cremini mushrooms contrasted with cream and garlic in a white wine sauce. This post may contain affiliate links. Read our disclosure policy.