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Simmer the cream while cooking the tagliatelle, allowing it to reduce slightly. Then add the button mushrooms after they have been washed and thinly sliced. Mix the cream with the hot noodles, stir in the cheese, parsley and nutmeg, and then season to taste. While feasting, your guests may like you to pass more Parmesan (or grated cheddar) around the table.
18oz tagliatelle, cooked 500g
2cups cream 1pt/560ml
3oz freshly grated Parmesan cheese 75g
11oz button mushrooms 300g
3tbsp chopped parsley
freshly grated nutmeg
salt & freshly ground black pepper