[Recipe]: Cream and bacon pasta.


A fuss free meal: perfect for dinner at the end of a long weekday or a lazy Saturday evening. A combination of minimal ingredients which are easily obtainable and interchangable depending on your dietary requirements/preferances. Especially suitable for a family of 4, who want freshly prepared home cooked meals. I will admit that I can’t take full credit for this recipe. A person dear to me, made me this dish in which I recreated and adapted to my liking (-literally the following day as it was so satisfying).

Ingredients (serves 4):

  • 500g of your preferred pasta (- I usually use Tagliatelle, Linguine, Conchiglie or Penne),
  • 1 diced white onion,
  • 200ml of reduced fat and reduced sugar cream,
  • 200g of smoked or unsmoked Bacon lardons or rashers cut into small strips*
  • 2 handfuls of have button mushrooms and/or mixed vegetables of your choice,
  • A few pinces of salt and black pepper,
  • Soy sauce,
  • Olive oil.

*meat and other proteins are optional. Prawns work well as an alternative.

  1. Dice the onion, not too finely nor too chunky. In a large frying pan lightly fry the onion with some olive oil and/or with a small knob of butter. Fry until golden, not until completely brown.
  2. Reduce to a low-medium heat, adding the bacon lardons directly after. Continue to fry for 5 minutes.
  3. In a saucepan, begin to boil the pasta with a few pinches of salt. Don’t add any oil as this will prevent the cream from adhearing to the pasta.
  4. While waiting for the pasta to cook, add your selected vegetables to the onion and lardons. Ensure that the heat of the frying pan is now low to prevent the ingredients from becoming too dry.
  5. After 10-12 minutes the pasta should be al dente. Carefully drain the water from the pasta; reserving a few teaspoons of the salted pasta water (-this will help dilute the consistancy of the cream later on).
  6. Move the pasta to the frying pan to combine the pasta with the fried ingredients. Immediately after adding the pasta with its remaining water, pour in all of the cream followed by one tablespoon of soy sauce.
  7. Gently stir the ingrdients, checking that all are submered in the cream.
  8. Leave the cream to thicken for a few minutes.
  9. Serve with grounded black pepper.

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