how to make butternut tagliatelle with crispy bacon and mushrooms

by Sam on November 7, 2013

butternut tagliatelle with crispy bacon and mushrooms

This is one of my favourite recipes in my cookbook and is the recipe I decided to use in the making of this food film. Aside form being very tasty, it has lots of steps which make for the perfect length of video.

I was thrilled with the opportunity to collaborate with Grinder Films - a production company I shoot a lot of TV commercials with, and Simon Barnes. 

Simon joins Grinder after many years as a sought after tabletop photographer, working in the UK and South Africa on global food and beverage  brands including: McDonalds, Guinness, Heineken, Woolworths, Amstel, Windhoek, Ceres, Liquifruit & Appletizer.

Grinder Films Executive Producer David Rowley adds “Simon has the energy and vision to constantly innovate new visual styles. He is a breath of fresh air to the world of tabletop directing and we are really excited to have him in our team.”

Grinder Films is Southern Africa’s only dedicated tabletop studio and specialists in food, beverage and product cinematography and photography. Established in 2009 by David Rowley, Grinder operates from its custom-built studio in Cape Town and currently represents 9 specialist tabletop directors in both South African and international markets.

My Food styling profile on the Grinder site can be viewed here.

My delightful food styling assistant, Kristy Snell – a highly talented person and creator of the beautiful food blog: Food-Monger.com, is the in-camera specialist in this film.

This sauce is a refreshing change from the ubiquitous tomato or cream-based varieties. I’ve included bacon and crispy prosciutto in this recipe, but it can just as easily be left out and replaced with a sprinkling of toasted pumpkin seeds to make it a vegetarian dish.

I like the bacon to remain crispy, so I cook it beforehand and add it again right at the end, half mixed into the sauce and half scattered over the top for a lovely crunchy texture.

I use shiitake mushrooms because I love their slightly chewy texture and meaty flavour, but any mushrooms will work well. I tend to avoid the white-button ones, though, as they don’t have as much flavour as other varieties.

how to make butternut tagliatelle with crispy bacon and mushrooms

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Serving Size: serves 2

how to make butternut tagliatelle with crispy bacon and mushrooms

Ingredients

  • 1 medium butternut, peeled and diced (about 4 heaped cups)
  • olive oil for drizzling • salt • freshly ground black pepper
  • 4 slices prosciutto or Parma ham (optional)
  • 150g mascarpone
  • 1 cup chicken stock
  • 100g smoked streaky bacon, finely chopped
  • 120g shiitake or brown mushrooms, sliced
  • 2t chopped fresh thyme
  • 300g fresh tagliatelle or 250g dry pasta
  • freshly grated Parmesan, to serve

Instructions

  1. Preheat the oven to 200°C, place the butternut on a baking tray and drizzle with olive oil, coating well. Season with salt and pepper and bake for 25 to 30 minutes, or until caramelised and tender.
  2. Remove from the oven and allow to cool. While the oven is still hot, place the prosciutto or Parma ham (if using) on a baking tray and roast for 5 to 10 minutes, or until crispy and curled. Set aside.
  3. Blend the butternut, mascarpone and stock in a food processor until smooth. Adjust the seasoning.
  4. Heat a nonstick frying pan and fry the bacon until crispy, then drain on kitchen paper.
  5. Using the same pan, sauté the mushrooms until they just start to caramelise (about 4 minutes). Add the thyme and cook for another minute or two. Add the butternut mixture to the mushrooms and stir through.
  6. Cook the pasta in salted water until al dente and drain,reserving some of the cooking liquid. Add the cooked pasta and half the bacon to the butternut and stir. If the sauce is a bit thick, add about 60ml of the pasta water to thin it out.
  7. Scatter over the remaining bacon bits.
  8. Serve with fresh Parmesan and the crispy prosciutto.
http://drizzleanddip.com/2013/11/07/how-to-make-butternut-tagliatelle-with-crispy-bacon-and-mushrooms

This is the image I took of the recipe for my book:

butternut tagliatelle with crispy bacon and mushrooms

I look forward to connecting with you again in the future.

Visit my Drizzle and Dip Facebook page to get updates of all my posts.

I can also be found enthusiastically pinning beautiful food images on Pinterest, and snapping pics of my life in Cape Town and what I eat on Instagram

 

{ 17 comments… read them below or add one }

Meridy November 7, 2013 at 10:12 am

I have to try this. It looks SO good!

Anina @ Aninas-Recipes November 7, 2013 at 3:50 pm

Stunning stunning stunning!!! xxx

Sam November 7, 2013 at 5:14 pm

Thanks Anina x

Anne November 7, 2013 at 7:22 pm

Oh my goodness – this looks like a big bowl of comfort. I can’t wait to try your recipe!

Laura (Tutti Dolci) November 8, 2013 at 6:08 am

Wonderful film, it made the dish absolutely come to life!

Sam November 8, 2013 at 9:14 am

Thanks Anne, comfort food it most definitely is. Enjoy!

Mushrooms Canada November 8, 2013 at 5:38 pm

Absolutely perfect dish! The video makes the meal even more enticing… bacon and mushrooms go so well together!

-Shannon

Lauren @ Feastly November 8, 2013 at 9:41 pm

This is a beautiful recipe – so inventive! We’d love to feature it as one of our favorite Fall recipes on Feastly – a platform celebrating chef’s skills and bringing diners to their homes to partake of incredible meals. Please contact us at info@eatfeastly.com with permission to do so. Thanks!

Sherri @The Well Floured Kitchen November 9, 2013 at 6:51 am

So simple and looks delicious! The mascarpone is a surprise, I’m sure it creates a wonderful sauce. Don’t know why I only think of it with desserts. Gotta get outside the box :) Pinned to try!

Donna at NothingChocolate November 11, 2013 at 5:08 pm

I love this video! The music is quaint and the editing is perfection! Wonderful job! The dish looks a bit too rich for me but quite delicious!
I’m so happy I discovered your food blog! Yay!!!

Sam November 11, 2013 at 6:30 pm

Thanks Donna, yes it is quite a decadent one :-)

Zoe November 13, 2013 at 8:18 pm

OK, so I love comments on how the recipe turned out, so I’ll add one: it was *amazing*! We are parents of a newborn, so time for cooking and eating out is hard to come by – but this made us feel like we were eating in!! I substituted marscapone with plain yogurt, and it was delicious, but am going to try that one day! Pumpkin seeds were my favourite finishing touch. Great recipe!

Sam November 13, 2013 at 8:36 pm

Yay Zoe, thank you for the comment and I’m so glad you enjoyed it. It’s one of my favourites :-)

Ryan December 6, 2013 at 1:53 pm

Saw this, had to make it, and did so. It is a really lovely recipe that is not only easy to replicate, but absolutely delicious! My whole family enjoyed it, and have already been asked to make it again.

Sam December 6, 2013 at 5:22 pm

Ah Ryan that is so lovely to hear and thanks so much for letting me know. This made my day. Its a recipe very close to my heart and one I love the most from my book.

Kathy December 28, 2013 at 1:29 am

I have made this twice now with some US swaps as needed (hard to find marscapone in my neck of the woods) – it is soo delicious! Great recipe.

Sam January 2, 2014 at 2:47 pm

So Awesome to hear kathy, its one of my favourites too.
sam

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