Bacon and Mushroom Tagliatelle
| 4 rashers | Bacon (Chopped) |
| 1 tbsp | Vegetable Oil |
| 1 medium | Onion (Finely chopped) |
| 4 oz | Mushrooms |
| ¼ pint | Single cream |
| 10 oz | Tagliatelle |
| 2 oz | Cheese (Grated) |
| 1 dash | Salt and Pepper |
| Cook bacon in a little oil until crisp. Remove from pan and reserve. |
| Cook onions and mushrooms over a gentle heat until soft. |
| Return bacon to pan, pour over cream, stir gently and bring to just boil. Season and reserve keeping warm. |
| Cook tagliatelle in boiling salted water until just tender. Drain and place in a bowl. |
| Pour sauce over pasta and toss through. |
| Serve sprinkled with the cheese. |