Tagliatelle

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3 tablespoons Virgin Olive Oil
1 tablespoon Butter Unsalted
1 Jar of Homemade Sugo Sauce
1 Med onion (finely chopped)
2 Cloves Garlic
3/4 pound of Mushroom (Caps omly)
4 Ounces of Chopped Smokey Bacon
1/2 cup Fresh chopped Italian parsley
1 cup Heavy whipping cream
1 pound of dry Fettuccine
Parmigiano- Reggiano for Grating
Salt & Pepper

Cook Pasta in a large pot of boiling water & add 2 tablespoons of salt & a drop of Olive Oil, cook as per direction on pasta box -1min Reserving 1 cup of cooking Liquid when cooked

In a Large pan heat oil & butter over medium to high heat add onions & garlic cook until golden, add mushrooms & bacon cook until water has absorbed from mushrooms ( 10min) Add Sugo Sauce and cook for 5 mins, Add Cream and continue to cook for 3 mins turn of heat Add Reserving liquid 1/4 cup at a time as needed to moisten add parsley and server over pasta and grated Parmigiano-Reggiano

Bon Appite