TAGLIATELLE WITH BACON, MUSHROOMS AND CREAM LIME SAUCE
400 gr tagliatelle, cooked as per packet instructions
250 gr bacon, chopped up
2 baby marrows, cut into thin rings
1 large onion, chopped
400 gr small white mushrooms, wiped off and cut into slices
large pinch each dried sage, basil and thyme
500 ml whipping cream (it’s thicker than normal fresh cream)
1 lime, zest and juiced
Fry the onion and bacon together until cooked, add the mushrooms and baby marrow and the dried herbs. Once the mushrooms and baby marrow is cooked add the cream, lime zest and juice and cook over high heat to reduce the sauce a bit. Drain the tagliatelle and pour straight into the sauce and gently stir to coat in the sauce. Check seasoning and add salt and pepper to taste.
Serve with lime wedges.
Recipe and photo: Elsabie Templeton