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+ servings
5 from 1 vote
Bacon Mushroom Tomato Pasta with Tagliatelle
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

Bacon Mushroom Tomato Pasta with Tagliatelle ia a simple dinner dish that will have you begging for seconds.  A creamy dreamy sauce brings this dish together! 

Course: Dinner, Pasta
Cuisine: Italian, Pasta
Servings: 2
Calories: 608 kcal
Author: Vicky
  • 4 ounces gluten free tagliatelle cooked according to package directions
  • 4-8 ounces lardons pancetta or bacon pancetta or bacon cut into matchsticks
  • 8 ounces button mushrooms thinly sliced
  • 6-8 large cherry tomatoes halved or quartered
  • 4-5 sun dried tomatoes sliced
  • 3 cloves garlic minced
  • 1/4 cup emmentaler cheese grated (or vegan cheese for dairy free version)
  • 2-3 tablespoons creme fraiche (or coconut cream for dairy free version)
  • salt and pepper to taste
  1. Heat pan over medium heat and add ladrons. Cook until starting to get crispy and set aside in the pan. Cook mushrooms in single layer until lightly browned on each side (taking turns with the mushrooms so as not to crowd the pan).
  2. Mix together mushrooms and ladrons and add tomatoes and garlic to the pan. Cook 2-3 minutes. Add salt and pepper to taste.
  3. Add pasta to the pan and mix. Add creme fraiche and grated cheese. Reduce heat to low and mix until everything is thoroughly combined and cheese has melted.
Nutrition Facts
Bacon Mushroom Tomato Pasta with Tagliatelle
Amount Per Serving
Calories 608 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 14g88%
Cholesterol 118mg39%
Sodium 440mg19%
Potassium 877mg25%
Carbohydrates 51g17%
Fiber 3g13%
Sugar 6g7%
Protein 23g46%
Vitamin A 650IU13%
Vitamin C 17mg21%
Calcium 150mg15%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.