Sun-dried Bacon and Pepper Tagliatelle

Every so often the fridge gets to a stage where things needs to be eaten. This philosophy is all good and well until there are only a few items left and no option but to become creative. In our case, all that remained was a couple of bits of peppers, a piece of onion, half a pack of bacon and the last of a few mushrooms. To be honest, it ended up being a too-many-pots sort of meal, but tasted wonderful!


Fry a chopped onion with garlic and ginger to taste.

Add 1/2 yellow pepper, 1/2 red pepper, 1/2 pack of mushrooms and 8 slices of bacon. I like my peppers to be long slices, and the bacon to be bite sized pieces, but you can cut and chop however works best for your tastebuds. Fry this together until everything is nice and tender.

When the bacon is cooked, add 2 sprigs of fresh lemon thyme (or normal thyme). Rest the sprigs on top of the meat and cover with a lid. Turn the heat to the lowest setting and allow the peppers and bacon to sweat their flavours. Add a sprinkle of Basil and some black pepper to taste.

In a separate pot cook fresh tagliatelle pasta with 5ml olive oil for a few minutes until tender. Strain the pasta and stir in a good proportion of sun-dried tomato pesto to taste.

Add the meat mix to the pasta (removing the herb sticks). Generously sprinkle with black pepper and parmesan cheese.


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