Starter, main or supper option
- 450g dry short pasta- penne, fusilli, farfalle
- 350ml cream- double
- 80ml milk
- 2 onions- peeled and cut into small dice
- 3 cloves garlic- sliced thinly
- 200g button mushrooms-cleaned and sliced
- 100g streaky bacon- cut into small dice
- 30g parmesan- grated
- 40ml olive oil
- 2tsp chopped fresh parsley
- salt and pepper to taste
- parmesan and extra virgin olive oil to finish
- dried chilli flakes-optional
Step by Step Instructions
Bring a big pot of water to a boil and season with salt.
Add the pasta and stir occasionally throughout the cooking process to prevent them sticking together.
Using a large frying pan over high heat, add half the olive oil and allow to heat for 2mins.
Add onions and garlic and fry until lightly browned which should take about 2mins. Add bacon and keep cooking for 2mins.
Reduce heat to medium-high and add mushrooms. Season with salt and pepper.
Cover the pan for 2 mins with a lid or other.
This helps to soften the mushrooms without adding more oil.
Remove the lid from the mushrooms and stir the mixture. Add cream and milk and cook for 2-3mins to lightly thicken. The sauce shouldn’t be thick before adding pasta.
Season sauce with the last half of parmesan and chopped parsley.
When draining and removing from heat, the pasta should be very al dente (firm to the bite). Drain well and add to the sauce.
Increase the heat to high and continue to reduce and coat the sauce over the pasta.
If possible toss the pan to mix the sauce and pasta together for best results.
Cook the pasta and sauce for up to 2mins. Don’t reduce too much as this will make the sauce oily.
Remove from the heat and season to taste.
Let the pasta stand in the pan for 1min.
Serve with a little parmesan, extra virgin olive oil and freshly milled black pepper. If you like spice, adding chilli flakes would improve the overall taste.
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