Pasta with mushroom and bacon sauce

1 servings

Ingredients

Quantity Ingredient
250 grams Pasta; (fettuccine, medium
; bow ties, spiral
; twists)
2 Rashers bacon; rind removed
1 tablespoon Butter
1 tablespoon Olive oil
250 grams Button mushrooms; sliced
1 bunch Green shallots; (white shanks only)
1 Stick celery; finely chopped
¼ cup Cream or 1 heaped tablespoon sour cream
½ cup Water
½ cup Grated tasty mature cheddar cheese
1 tablespoon Pinenuts; toasted
Chopped parsley

Directions

Cook pasta in the usual way in plenty of boiling salted water.

Meanwhile, put chopped bacon into a large frying pan with butter and oil and fry gently until fat sizzles, then push bacon to one side of the pan and add mushrooms and shallots. Cook gently for a few minutes, stirring often, then add celery, cream and water and bring to the boil. Simmer for a minute or so, then add the drained and cooked pasta. Heat gently in the sauce. Serve sprinkled with the cheese, toasted pinenuts and parsley.

Serves 3 to 4.

Converted by MC_Buster.

Per serving: 1215 Calories (kcal); 30g Total Fat; (21% calories from fat); 37g Protein; 201g Carbohydrate; 31mg Cholesterol; 183mg Sodium Food Exchanges: 12½ Grain(Starch); 0 Lean Meat; 2 ½ Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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