Creamy Mushroom, Bacon & Chicken Tagliatelle, a comforting and delicious supper for any season.


  • 1 tsp sunflower oil
  • 25g butter
  • 100g bacon, cut into lardons
  • 1 chicken fillet, chopped
  • 1 onion, chopped
  • 2 cloves garlic-crushed
  • 200g forest mushrooms, cleaned
  • 100ml white wine
  • 100g mascarpone
  • 150ml cream
  • 500g Fresh egg tagliatelle 
  • 50g mature cheddar shavings
  • Salt & Pepper


  1. Over medium high heat, Drizzle a little oil in a large saute pan and add the butter.
  2. Add in the bacon lardons, chicken fillet pieces, onions, garlic and mushrooms, season with some salt and pepper. Cook for 4-5 minutes, Stirring.
  3. Then, pour in the white wine, then add the mascarpone and cream. Allow the mixture to come to a gentle simmer for a minute or two, giving an occasional stir.
  4. Meanwhile add the pasta to a large saucepan of salted boiling water and cook for 2-3 minutes or as per pack instructions. Remove from the heat and toss the tagliatelle in the mushroom mixture.Season as required.
  5. Garnish with some cheddar shavings.