Bacon and Black Pudding Tagliatelle in Creamy Mushroom Sauce

1.Bring a large pot of salted water to a boil and cook the tagliatelle according to package instructions until al dente. Drain and set aside, reserving a little pasta water.

2.In a large skillet over medium heat, add the chopped bacon and cook until crispy. Remove the bacon from the skillet and set aside, leaving the rendered fat in the pan.

3.In the same skillet, add the diced black pudding and cook for about 3-4 minutes until it starts to crisp up. Remove and set aside with the bacon.

4.Add the sliced mushrooms to the skillet and sauté for about 5 minutes until they are golden brown. Add the minced garlic and chopped onion, cooking for an additional 2-3 minutes until the onion is translucent.

5.Pour in the heavy cream and bring to a gentle simmer. Stir in the cooked bacon and black pudding, allowing the flavors to meld for about 2-3 minutes.

6.Add the cooked tagliatelle to the skillet, tossing to coat in the creamy sauce. If the sauce is too thick, add a splash of reserved pasta water to reach the desired consistency.

7.Season with salt and pepper to taste, and stir in the chopped parsley and grated Parmesan cheese just before serving.