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.