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Pasta With Mushroom And Bacon Sauce

Yield: 1 servings

Ingredients and directions for this recipe

250 g Pasta; (fettuccine, medium
; bow ties, spiral
; twists)
2 Rashers bacon; rind removed
1 tb Butter
1 tb Olive oil
250 g Button mushrooms; sliced
1 bn Green shallots; (white
-shanks only)
1 Stick celery; finely chopped
1/4 c Cream or 1 heaped tablespoon
-sour cream
1/2 c Water
1/2 c Grated tasty mature cheddar
-cheese
1 tb Pinenuts; toasted
Chopped parsley

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.

See also:
Previous recipe Pasta With Mizithra
Next recipe Pasta With Mushroom Sauce

Or try one of these recipes:
Ice Cream & Lemonade Dessert
Speckknoedel (austrian Bacon Dumplings)