Creamy Bacon & Mushroom Pasta

Updated: Aug 6


I’ve made variations of this comforting pasta dish for years. On this occasion, I used creme fraiche, but in the past I’ve made this recipe with natural yogurt, sour cream or single cream - although you’d need a smaller quantity for the latter. Often I run a fragrant herb through it just before serving. Coriander, chives, chervil, Greek basil, parsley and not forgetting regular basil all work beautifully. All in all a great crowd pleaser for hungry mouths....and did I mention it’s easy on your wallet?

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Serves 4-5

INGREDIENTS

2 small onions or 1 large onion - finely chopped

3-4 cloves garlic - crushed

200g bacon lardons

1 punnet chestnut mushrooms - chopped

100ml white wine

500ml tub of creme fraiche

400g pasta

Parmesan

Basil

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METHOD

Sauté the onion until soft. Add the bacon and garlic and cook until golden. Throw in the mushrooms and cook for approximately 5 minutes. Pour in the wine and reduce.

Stir through the creme fraiche and gently warm through on a low heat. Mix in the cooked pasta, add grated Parmesan and finish with basil.

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