When you have a fridge full of leftover bits and bobs from previous meals, this recipe can transform them into a comforting, delicious meal. That’s exactly what happened one lazy Saturday evening when I found myself staring at a handful of leftover chicken, a couple of rashers of bacon from breakfast, and a few lonely mushrooms in the vegetable drawer. Instead of sighing and reaching for a takeaway menu, I turned to my trusty pack of dried tagliatelle – and thus, Tagliatelle Leftovers was born.
This dish has become a bit of a go-to in our household. It’s everything I love about home cooking: no fuss, no wastage, and somehow incredibly tasty even though it starts from odds and ends. It feels good to use up leftovers, not only because it saves money and avoids waste, but because there’s a real sense of creativity in making something wonderful from things that might otherwise be forgotten.
The star of this dish, for me, is the way the flavours come together so naturally. Chicken, bacon and mushrooms are classic friends on a plate – each one bringing its own strength. The chicken is tender and hearty, the bacon adds a salty, smoky depth, and the mushrooms, when sliced and sautéed properly, offer that lovely earthy flavour that rounds everything off.
But the magic – the real magic – is in the sauce. I’m talking about a silky, indulgent carbonara-style sauce made with eggs and cheese that clings to every ribbon of tagliatelle like it was born to be there. It’s the kind of sauce that feels luxurious but is actually incredibly simple, and when poured over the reheated chicken, crispy bacon pieces, and sautéed mushrooms, it brings everything together into one cohesive, warming dish that makes tagliatelle leftovers so addictive.
A few sprigs of fresh basil added right at the end gives the whole thing a beautiful freshness. The bright green leaves provide a lift to the richness of the sauce and make the plate look pretty – which, let’s be honest, always helps when you’re serving leftovers, even when they’re as good as tagliatelle leftovers.!
What I love most is how adaptable Tagliatelle Leftovers is. You can use whatever you’ve got – roast chicken from Sunday lunch, grilled chicken breast from a salad, or even the bits from the bottom of a rotisserie chicken. The bacon can be streaky, smoked, or even pancetta if that’s what you’ve got in the fridge. Mushrooms are great, but if you haven’t got any, a handful of frozen peas or a few sun-dried tomatoes could work just as well. It’s the kind of meal that doesn’t ask much from you, and yet gives you so much in return.
What’s lovely about tagliatelle leftovers is how easily it welcomes other ingredients depending on what’s lying around in your fridge or cupboard. If you’ve got a handful of spinach leaves, toss them in right at the end for a bit of colour and freshness. Leftover roasted vegetables like courgettes, peppers, or even butternut squash can add a sweet contrast to the savoury sauce. A spoonful of pesto stirred through the sauce gives it a herby kick, while a scattering of toasted pine nuts or chopped walnuts on top adds a bit of crunch. Even a spoonful of crème fraîche or a dash of cream can be used to enrich the sauce if you’re running low on cheese or eggs. Tagliatelle leftovers doesn’t demand perfection – just imagination and a willingness to make the most of what you have.
As for what to serve with it, I usually keep things simple. A crisp green salad with a tangy vinaigrette works wonders to balance out the richness of the sauce. Sometimes I toast a few slices of garlic bread – nothing fancy, just thick crusty bread with a bit of butter and garlic – and serve them on the side to mop up any sauce left on the plate. If I’m feeling indulgent, a small glass of chilled white wine (something dry and zesty) complements the dish beautifully.
It’s funny, isn’t it, how some of the best meals come from the humblest of ingredients? Tagliatelle Leftovers is a celebration of resourceful cooking – a dish that turns forgotten fridge bits into something truly tasty. It reminds me why I love cooking: not just for the flavours, but for the joy of turning what you already have into something that brings comfort, warmth and smiles around the dinner table.
So when you find yourself with a bit of leftover chicken, a few mushrooms nearing their time, and a couple of slices of bacon – don’t toss them out. Boil up some tagliatelle, make a quick creamy sauce, and add a few sprigs of basil and hey presto Tagliatelle Leftovers to the rescue.
Tagliatelle Leftovers
Ingredients
- 200 g tagliatelle
- 1 cup cooked chicken shredded or chopped
- 2 rashers bacon cooked chopped
- 4 large mushrooms sliced
- 1 tbsp olive oil or butter
- 2 large eggs free range
- 40 g Parmesan grated or Pecorino cheese
- salt to taste
- freshly ground black pepper to taste
- basil leaves to garnish
Instructions
- Bring a large pot of salted water to the boil. Add the tagliatelle and cook according to packet instructions until al dente.200 g tagliatelle
- Reserve ½ cup of the pasta water before draining.
- In a small bowl, beat the eggs and stir in the grated cheese. Season with a little black pepper and set aside.2 large eggs, 40 g Parmesan, salt, freshly ground black pepper
- While the pasta cooks, heat the olive oil or butter in a large pan over medium heat.1 tbsp olive oil
- Add the sliced mushrooms and sauté until browned and soft, about 5 minutes.4 large mushrooms
- Stir in the chopped bacon and shredded chicken.1 cup cooked chicken, 2 rashers bacon
- Cook for a further 2–3 minutes until everything is heated through.
- Add the drained pasta to the pan. Remove the pan from the heat, then quickly pour in the egg and cheese mixture, tossing everything together vigorously to create a creamy sauce.
- If needed, add a splash of the reserved pasta water to loosen the sauce.
- Season to taste, scatter over a few torn basil leaves, and serve the tagliatelle leftovers immediately with extra cheese if desired.basil leaves
16 comments
Absolutely gorgeous recipe for using leftovers.
A great example of simple ingredients done well. I appreciate the flexibility – I added a touch of garlic and a spoon of cream.
I’m new to cooking and this recipe was really easy to follow. It helped me use up chicken from the night before and the result was delicious
This dish makes sustainability delicious. I used up leftover roast chicken, the end of a bacon packet, and some tired mushrooms. Nothing went to waste and dinner was sorted in 20 minutes.
Truly, leftover cooking at its best.
No fuss, just flavour.
This recipe saved my Sunday evening. I had half a chicken breast, two strips of bacon, and some mushrooms just sitting there.
he creamy sauce is so comforting and that little bit of basil at the end makes all the difference.
Perfect meal after a long day at work. I love meals that don’t waste anything and still taste indulgent.
I used pancetta instead of bacon and stirred in a spoonful of pesto. It was a lovely twist on the classic, and my husband polished off the lot.
The carbonara-style sauce was the highlight.
I didn’t have tagliatelle, so I used fettuccine and it still worked perfectly.
Absolutely love how easy this was to throw together! The kids didn’t even realise it was made from leftovers – they asked for seconds!
I used whole wheat tagliatelle and added spinach for some greenery. It still felt rich and satisfying without being heavy. Great for a lighter dinner.
So grateful for a dish like this that uses what’s already in the house. I hate throwing food away and this turned bits of leftovers into a proper, comforting meal.
A lovely use of fridge scraps. I threw in some leftover roasted peppers and it just added to the flavour.