Quick, easy and creamy. This bacon and onion tagliatelle is perfect for a mid-week dinner.

  • Serves: 4 people
  • Prep time: 10 minutes
  • Cooking time: 10 minutes
    • Italian

    Smoked Bacon and Red Onion Tagliatelle

    Recipe Information

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    500g Tagliatelle

    1 Large Red Onion, halved and chopped

    1 pack Smoked Bacon Lardons

    200g Tender Stem Broccoli

    1 tbsp Rapeseed Oil

    For the sauce:

    50g Butter

    4 tbsp Plain Flour

    500ml Whole Milk

    100g Cheddar Cheese, grated

    To serve:

    50g Cheddar Cheese, finely grated

    4 tbsp Coriander, roughly chopped

    Black Pepper, to season


    Start by making the sauce. Melt the butter in a saucepan over a medium heat, then quickly whisk in the flour before adding the milk, stirring continuously to avoid any lumps.

    When the sauce has reduced by about one third, add the cheese and stir until melted.

    Remove the pan from the hob and cover with foil.

    Heat the rapeseed oil in a large pan and fry the bacon lardons until lightly crisp.

    Remove the bacon from the pan.

    Add the onion and fry until caramelised.

    Fill a medium sized pan with water and bring to the boil.

    Boil the broccoli for 2-3 minutes, then remove from the pan using a slotted spoon.

    Add the pasta and cook according to instructions on pack.

    Drain the pasta thoroughly.

    Add the sauce, bacon, onion and broccoli to the pasta.

    Divide between 4 dishes and top with grated cheese, coriander and a grinding of black pepper.

    Serve immediately.

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