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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Bacon and mushroom cream pasta. Works with any type of pasta! I edited this after Ninna's review, since I also never use butter and don't think bacon needs to be cooked in butter. To make it lighter, use evaporated milk instead of cream. Aussie measurements (1 tbsp = 20mls) Ingredients:
cooking spray |
4 slices bacon, cut into small pieces |
1 brown onion, chopped finely |
1 -2 garlic clove, crushed |
150 g button mushrooms, thinly sliced |
300 ml cream |
1 tablespoon cornflour, mixed with |
2 tablespoons cold water |
1/4 cup fresh parsley, chopped |
2 tablespoons grated parmesan cheese |
salt and pepper |
500 g fettuccine pasta (to serve) |
Directions:
1. Heat oil spray in large frying pan.
2. Add bacon, onion and garlic. Cook until onion softens, stirring gently.
3. Add mushrooms, cook until golden.
4. Stir in cream, bring to the boil.
5. Reduce heat and simmer until sauce reduces and thickens slightly.
6. Add cornflour water, bring to the boil again then instantly reduce heat, stirring constantly as sauce thickens.
7. Stir in parsley and parmesan.
8. Salt and pepper to taste.
9. Pour over boiled hot pasta and mix.
10. Serve sprinkled with parmesan cheese.
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