Creamy bacon and mushroom tagliatelle

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Step 1

Bring a large pan of salted water to the boil and cook the tagliatelle according to the packet instructions. Before draining, reserve a mugful of the pasta cooking water. Meanwhile, add the bacon to a large frying pan and cook over a medium-high heat until golden and beginning to crisp. Remove with a slotted spoon, leaving the bacon fat in the pan. Add the mushrooms and cook over a fairly high heat until golden and any released liquid has evaporated. Remove from the pan and set aside with the bacon. Add the courgette to the pan, with a little olive oil if the pan is dry. Cook for 4–5 minutes, allowing it to sit against the hot pan long enough to develop lovely golden edges. Reduce the heat slightly and add the garlic. Cook for about 30–60 seconds, then return the bacon and mushrooms to the pan. Add the cream cheese and around 75ml of the reserved pasta water. Stir gently until the cream cheese melts into a smooth sauce. Add the drained tagliatelle and Parmesan. Toss everything together, adding another splash of pasta water as needed until the sauce is glossy and coats the pasta rather than feeling thick or claggy. Squeeze in a little lemon juice and add plenty of freshly ground black pepper. Taste before adding salt, as the bacon and Parmesan may already provide plenty. Serve immediately with extra Parmesan and another grind of black pepper.