Ingredients
1 tbsp olive oil
2 rashers bacon
sliced or diced
1 onion
finely diced
¼ tsp black pepper
10-12 medium mushrooms
sliced
1 clove garlic
1 cup dry white wine
¾ cup cream
you could use evaporated milk, but it will need thickening with 1/2 tsp cornflour
¼ cup parmesan
finely grated
5 cups pasta of choice
cooked (e.g., ravioli, fettucine, spiralli)
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 Deep frypan
- 1 Pot
Instructions
- Put water on to boil to cook your pasta, if you have none leftover.
- In a deep frypan, heat oil and add bacon, onion, garlic and pepper. Sauté until soft.
- Add wine, then mushrooms, continue to fry until soft.
- Add cream (or evaporated milk mixed with cornflour), wait to thicken, and then turn the heat down or off.
- Add cooked pasta and parmesan, sprinkle with parsley (optional) and combine well. Serve!
Notes
Tip
This is the perfect dinner for a case of Monday-itis!
Variation
You can use evaporated milk instead of cream, but it will need thickening with 1/2 tsp cornflour.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
