Smokie Tagliatelle Recipe by Richie Wilson
Smokie Tagliatelle is a rich and creamy pasta dish that is really easy and quick, making it perfect for a romantic Valentine’s Day dinner at home.
Treat your loved one to an Italian evening of indulgence with Richie’s Tagliatelle with Crisp Smoked Bacon, Smoked Cheese and Garlic Cream. Don’t forget the wine!
– 500g Fresh Tagliatelle Pasta (or any fresh pasta)
– 300g Smoked Streaky Bacon Lardons
– 200g Smoked Gubeen Cheese (cut into small cubes)
– 200g Sliced Chestnut Mushrooms
– 200ml White Wine
– 1 Chicken Stock Gel or Cube
– 2 Cloves Smoked Garlic, crushed
– 2 Shallots, finely diced
– 2tsps Chopped thyme
– 100g Parmesan Cheese (to garnish)
– 100g Flat Leaf Parsley, chopped (to garnish)
– Half a Lemon (for juice)
– Olive Oil
1. Begin by bringing a pot of salted water to the boil and add a drop of olive oil too. Add your fresh pasta to it and cook for 3-4 minutes before straining, seasoning and setting to one side.
2. Heat a wide base pan and drizzle a little olive oil over it. Add the smoked bacon and fry for a minute or so to release the flavor.
3. Add the diced shallots, garlic and thyme along with the sliced mushrooms. While the pan is still very hot add the white wine and use a spatula to wash all the caramelized juices back into the pan.
4. Next add the stock gel and stir it in until it has dissolved well.
5. Then add in the cream and reduce the heat to a simmer for about 2 minutes.
6. Add in the cheese cubes and continue to stir until all the cheese has dissolved and thickened the sauce. Check the sauce now for consistency; it should just coat the back of spoon so you may need to continue to simmer for another minute or 2.
7. Now add a little squeeze of lemon juice, this will help cut through the fats and allow the smokiness of the sauce to come through, and check the seasoning; use plenty of freshly milled black pepper.
8. While the sauce is still in the pan, add the pasta and mix it well through the sauce. Then spoon it into your pasta bowls.
9. To serve the pasta, top with a few parsley leaves, plenty of parmesan cheese and a little more milled pepper.
Serve with a big glass of a full bodied red and enjoy.
Richie has been working in the food industry for 20 years and has been an Executive Chef for the past 8 years. Prior to his appointment at Fire, he was Executive Chef of The Clyde Court and Ballsbridge Hotels, The Burlington Hotel, The Morrison Hotel and The Hilton Hotel Dublin.
He has brought with him his dedication to Irish produce and artisan producers to create his own ideas of what modern Irish food should be.