• 300g Tagliatelle pasta
  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 300g smoked bacon thick back rashers diced
  • 150g cup mushrooms, sliced
  • 400g cream of tomato soup
  • 1/2 x 250g Mascarpone
  • 1/2 x 25g pack fresh basi, shredded


  • STEP 1
    Cook the tagliatelle in boiling water for 10 minutes, then drain and return to the pan.
  • STEP 2
    Meanwhile, heat the oil in a frying pan and fry the onion and bacon together for 5 minutes. Add the mushrooms and cook for a further 2-3 minutes.
  • STEP 3
    Stir in the soup and the mascarpone and season. Stir into the pasta, scatter with basil and serve.

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