Bord Bia recently launched its latest campaign, ‘Ham & Bacon – A Family Favourite’.
The campaign encourages consumers to always choose Bord Bia quality assured ham and bacon carrying the Bord Bia Quality Mark which ensures that food is independently checked against Bord Bia’s highest quality standards. It also means consumers will know where the food comes from.
Bord Bia have teamed up with actor and foodie, Simon Delaney, and Irish food historian, Regina Sexton, for the campaign. The pair have selected their own favourites from the new batch of traditional and contemporary recipes from Bord Bia. Below is one of Regina and Simon’s choices, bacon and mushroom tagliatelle.
Bacon and mushroom tagliatelle
Time: 20 minutes
200g Bord Bia Quality Assured streaky bacon, chopped or bacon lardons
2 tablespoons of rapeseed or olive oil
200g button mushrooms, cleaned and sliced
3 sprigs thyme, striped
2 garlic cloves, peeled and chopped
2 egg yolks
40g freshly grated mature hard cheese
A little salt and black pepper
Heat a tablespoon of oil in a large frying pan over a medium heat. Add the bacon and cook for 2-3 minutes. Add mushrooms, thyme leaves, and garlic. Sauté for 5-6 minutes until the mushrooms are golden.
Meanwhile cook the pasta as per packet instructions. While the pasta is cooking, mix together the egg yolks, cream, and cheese.
Drain the pasta, reserving about 120ml of the liquid. With the saucepan off the heat, return the pasta to it along with the reserved water, bacon, and egg, cream, and cheese mixture. Return to a very low heat and stir constantly for a minute or two until the sauce thickens. Taste and season.
Divide between four bowls and sprinkle over some thyme leaves and more cheese if you wish.
Serve with a green salad and some crusty bread.