Tagliatelle with Creamy Mushroom Sauce

Instructions

• • Cook the tagliatelle in a large saucepan of boiling salted water according to packet instructions, and then drain
  • Meanwhile, melt the butter in a deep frypan over medium heat. Add the veal bacon and cook until it begins to crisp
  • Add garlic, rosemary and mushrooms and cook for 5 minutes while stirring occasionally
  • Stir in the bechamel sauce and gently bring to a simmer. Remove from the heat, add the drained pasta and mix everthing well together. Serve