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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Melt butter in a saucepan.
Stir in flour and cook for a few minutes until it forms a paste.
Gradually add milk, stirring continuously until thick and smooth. Set aside.
Heat olive oil in a pan and fry bacon until crispy.
Add mushrooms and cook until golden.
Cook the tagliatelle according to package instructions.
Add the sauce and peas to the bacon and mushrooms, and simmer for a few minutes.
Drain pasta and add to the pan, reserving some of the pasta water.
Add the reserved pasta water to the sauce to loosen it up.
Season well with salt and pepper.
Finish with Parmesan and parsley before serving.
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For a richer flavor, use smoked bacon.
If the sauce is too thick, add more pasta water to reach the desired consistency.
Can I use dried tagliatelle instead of fresh?
Yes, you can use dried tagliatelle. Just adjust the cooking time according to the package instructions.
Can I substitute the bacon with something else?
Yes, you can use pancetta or even omit it for a vegetarian version.
How can I make the sauce thicker?
To thicken the sauce, you can add a bit more flour when making the roux.
Can I use a different type of mushroom?
Yes, feel free to use any mushrooms you prefer, such as cremini or portobello.
Is it necessary to use fresh parsley?
Fresh parsley adds a nice flavor, but you can use dried parsley if that's what you have on hand.
