Tagliatelle with mushrooms and chicory

Name: tagliatelle with mushrooms and chicory
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g tagliatelle; 250 g thin bacon strips; 2 toe garlic; 400 g chestnut mushrooms; 2 twig fresh oregano; 4 stump chicory; 200 g creme fraiche

Tagliatelle pasta with bacon strips, chestnut mushrooms and chicory.

Ingredients

Directions

Cook the tagliatelle al dente according to the instructions on the package.
Meanwhile, bake the bacon strips in a frying pan without oil or butter in 5 min. Crunchy.
Meanwhile, cut the mushrooms into wedges, finely chop the garlic and the oregano into strips.
Remove the bacon strips with a slotted spoon from the pan. Fry the garlic, mushrooms and half of the oregano in the remaining shortening for 4 minutes.
Meanwhile, cut the bottom of the stalk chicory and cut the chicory in half. Remove the hard core and cut the praise into thin strips.
Add the chicory to the mushrooms and cook for another 2 minutes. Add the bacon strips and crème fraîche to the vegetables and heat for another 2 minutes on low heat.
Season with pepper. Divide the tagliatelle over 4 plates and scoop the mushroom mixture over it. Sprinkle with the rest of the oregano.