Brie, Mushroom & Crispy Bacon Pasta | Nothing says love you like pasta and in this dish, brie is stirred through freshly cooked fresh egg tagliatelle, with chunks of salty pancetta and garlic mushrooms. Perfect if you’ve forgotten about Valentine’s Day dinner for tomorrow! 🤪❣️

Serves: 4
Time: 30 mins

1 tbsp olive oil
100g pancetta, diced
30g butter
200g chestnut mushrooms, sliced
1 garlic clove, thinly sliced
4 sprigs of thyme, leaves stripped
150g ripe Brie, at room temperature, diced
150ml double cream
250g fresh egg tagliatelle
Sea salt and freshly ground black pepper

Heat the oil in a frying pan over a medium–high heat and fry the pancetta until golden and crisp. Remove with a slotted spoon and set aside. Add the butter to the pan and, once foaming, add the mushrooms, garlic and thyme and cook until the mushrooms are golden brown.
Meanwhile, gently melt the Brie and cream together in a large saucepan over a low heat. Add the mushrooms and pancetta.
Cook the pasta in a pan of boiling salted water for 5–6 minutes, then remove with tongs and add to the pan of cheesy sauce, still over a low heat. Toss to combine, adding a splash of cooking water to loosen if needed, then serve straight away with plenty of freshly ground black pepper.

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