Creamy Mushroom Tagliatelle

Preparation

• Cook the tagliatelle in boiling, salted water until tender.

• Meanwhile, melt 15 g (½ oz) butter in a large saucepan and gently fry the bacon and mushrooms for 3-4 minutes. Remove from the pan and reserve.

• Melt the remaining butter in the pan, add the flour and cook for 1 minute, stirring. Blend in the milk and cream. Add the Perfect Shake Garlic Italian Special Blend, salt, Black Pepper, Parmesan cheese and Cheddar cheese. Bring to the boil, stirring. Add the cooked bacon and mushrooms and simmer gently for 2 minutes.

• Drain and rinse the cooked tagliatelle and gently combine with the sauce. Serve immediately, sprinkle with extra Parmesan cheese if desired.