Ingredients

  • 200g cavalo nero
  • 150g mushrooms
  • 250g of streaky bacon cut into small pieces
  • 200ml single cream
  • 2 cloves of garlic
  • 2 tbsp olive oil
  • 400g of tagliatelle
  • Parmesan cheese to serve

Method

  1. Heat olive oil and when hot fry bacon till crispy. Add mushrooms and fry till they start to soften. Add garlic and fry for another 2 minutes.
  2. While Bacon is frying put on a large pan of water to boil for the pasta. When Boiling add the past and a little olive oil and cook till al dente.
  3. While bacon and mushrooms are frying wash cavalo nero and strip the green leaves of the stalks. Shred or chop the cabbage leaves fine. Add to the bacon and mushroom mix and stir around. Put the lid on the pan and cook for 3 to 5 minutes. When the cavalo nero has shrunk add the cream.
  4. Sprinkle with parmesan cheese and black pepper. Serve with a salad.