Rinse morels thoroughly under running water, drain on kitchen roll. Cut off the morels. Melt butter in a medium frying pan and sauté shallots cut into rings. Add the sliced morels and sauté for about 2 minutes, stirring continuously. Stir through cream and crem fraiche and add to the morels form, make a little bit. Season with lime juice, salt, soup seasoning and freshly ground pepper. Stir Parmesan into the morel sauce, toss gently for 3 min, stirring repeatedly. Cook tagliatelle in salted water according to package instructions until al dente, then pour into a colander.
Marinate arugula with balsamic vinegar-salt, olive oil, vinegar, sugar, possibly a little water as desired. Mix lettuce with some cherry tomatoes, grated Parmesan cheese and lightly fried bacon cubes.
Arrange the cooked tagliatelle on a baking dish or platter. Add the sauce and mix gently. Serve immediately. Serve the leaf salad separately.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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