Ham and Mushroom Tagliatelle


  • 200g Bord Bia Quality Assured streaky bacon, chopped or leftover cooked ham, chopped
  • 2 tablesp. rapeseed or olive oil
  • 200g button mushrooms, cleaned and sliced
  • 3 sprigs thyme, striped
  • 2 garlic cloves, peeled and chopped
  • 400g tagliatelle
  • 2 egg yolks
  • 125ml cream
  • 40g freshly grated mature hard cheese
  • A little salt and black pepper


If using uncooked bacon heat a tablespoon of oil in a large frying pan over a medium heat. Add the bacon and cook for 2-3 minutes. Add the mushrooms, thyme leaves and garlic. Sauté for 5-6 minutes until the mushrooms are golden.


Meanwhile cook the pasta as per packet instructions.


While the pasta is cooking mix together the egg yolks, cream and cheese in a bowl.


Drain the pasta, reserving about 120ml of the liquid. With the saucepan off the heat, return the pasta to it along with the reserved water, bacon/cooked ham and egg, cream and cheese mixture.


Return to a very low heat and stir constantly for a minute or two until the sauce thickens. Taste and season if necessary.


Divide between four bowls and sprinkle over some thyme leaves and more cheese if you wish.

Serving Suggestions

Serve with a fresh green salad and some crusty bread