Creamy bacon and sweetcorn tagliatelle

We all need a tasty meal up our sleeves that can be rustled up rapido to satisfy the stampede of hungry troops at the end of a busy day.

Pasta and bacon were my starting blocks for this meal, and after a snoop in my cupboards and fridge I found a tin of sweetcorn, an onion, some half fat creme fraiche, and a lemon. I even had a bonus stick of garlic bread lurking in the freezer. Result!

I normally go in the tinned tomato direction when i’m under pressure to whip up a quick supper, but I felt the need to crank up the comfort factor with a creamy coating.

Creme Fraiche is such a great ingredient. No fannying about making a white sauce from scratch and even the half fat version manages to add a touch of luxe to the proceedings. A squeeze of lemon and some freshly chopped flat leaf parsley prevents the sauce from being to cloying.

The salty kick from bacon, the sweetness of the corn wrapped in this fresh yet creamy sauce made for an absolute winner of a dinner mopped up with a few slices of indulgent garlic bread.

Tagliatelle is a great pasta for kids as it’s got the fun spaghetti length to it, but because it’s flatter and wider it’s easier to eat.

Creamy bacon and sweetcorn tagliatelle
Feeds four adults or 2 adults and 2 kids with leftovers