Creamy bacon and mushroom pasta

Creamy pasta. Is there really anything more indulgent than a gorgeous bowl of pasta in a delicious creamy sauce?! Okay, I am sure there are some things greater, but for me, a really good pasta is food for the soul – and definitely a good way to get some meat on your bones!

This recipe does not shy away from any of life’s pleasures – cream, bacon, garlic, cheese, wine!! Do we really need any more of an intro?! It is full of flavour and so quick to make you can whip it up and be eating in around 30 minutes.


INGREDIENTS

1 tbsp olive oil
1 onion, sliced
2 small cloves of garlic, chopped
6 pieces of short cut bacon, diced
200 grams button mushrooms, sliced
1/4 cup white wine
250 grams cream
2 tsp Worcestershire sauce
1/4 cup grated parmesan cheese, plus extra for garnish
1/4 cup fresh parsley, chopped plus extra for garnish
salt and pepper to taste
300 grams pasta to serve (I always use penne but you can use whichever pasta style you prefer).

Prep time: 15 minutes
Cooking time: 30 minutes
Servings: 4 people

HOW TO

Heat olive oil over medium heat and add onion and garlic. Cook over medium heat, stirring until the garlic and onion have softened and begun to caramelise.

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Add the bacon and cook through. I like to take my time cooking the bacon – if you rush it you don’t get the smoky bacon flavour in the sauce.

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Add the mushrooms and cook through. Pop the lid on the saucepan for a minute to let the mushrooms sweat down a bit.

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Add wine and stir through. Stop for a moment and savour the amazing smell!

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Add the cream, bring to a near boil, then turn down to a gentle simmer for 5 minutes.

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Add Worcestershire sauce, parmesan cheese and parsley and stir through until cheese has melted. Taste sauce and season to your preference.

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Cook pasta per packet instructions, then add to sauce. Stir to combine.

Serve immediately, garnished with remaining parsley, parmesan cheese and cracked pepper.

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