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  • 1 Leek thinly sliced
  • 60g button mushrooms sliced
  • I/2 chicken stock cube
  • 260 ml water
  • Handful of lardons
  • 100g tagliatelle
  • 65 ml double cream
  • Grated parmesan to serve and butter/oil to saute leeks/mushrooms
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    Method

    • step 1

      Gently fry lardons for 2 minutes.
    • step 2

      Add leek and mushrooms and fry gently for 5 minutes
    • step 3

      Add dissolved stock cube and water and simmer for 5 minutes
    • step 4

      Cook pasta and drain
    • step 5

      Pour cream into sauce and reheat very gently
    • step 6

      Add pasta to sauce and serve with parmesan garnish
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