A traditional Italian pasta dish. As my wife has a dairy allergy I make this with soy cream and vegan cheese, though normal cream and cheese will work just as well.

Serves 2


  • 250 g tagliatelle
  • Olive oil
  • 6 rashers of smokey bacon (cut into small pieces)
  • 1 small onion (finely chopped)
  • 80g chestnut mushrooms (diced)
  • 2 garlic cloves (finely chopped)
  • 1 tsp fresh parsley (finely chopped)
  • 200ml soy cream
  • 50g vegan cheese (grated)
  • 2 eggs
  • salt & pepper
  • Large handful of spinach leaves


Put the tagliatelle on to cook, as per the packet instructions.

Heat some olive oil in a pan and add the bacon. Cook for 5 – 10 minutes, until starting to brown.

Add the onion, mushrooms & garlic. Fry on a low heat for about 5 minutes, until the onions are soft.

Add the parsley, cream and cheese and stir on a low heat, until the cheese is melted and the sauce is thickening. Crack in the eggs and mix well. Cook for a further 2 minutes, stirring occasionally.

Drain the pasta and, off the heat, add to the cream sauce. Mix well until evenly coated. Season with a little salt & pepper and stir in the spinach.

Serve immediately.

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