Instructions

Step

1

Cook the tagliatelle in a large saucepan of boiling salted water according to packet instructions, and then drain.

Step

2

Meanwhile, melt the butter in a deep frypan over medium heat. Add the veal bacon and cook until beginning to crisp. Add the garlic, rosemary and mushrooms and cook, stirring occasionally for 5 minutes.

Step

3

Stir in the béchamel sauce and gently bring to a simmer. Remove heat and add the drained pasta, tossing together until heated through. Serve.