Speedy pasta bascaiola

Speedy pasta bascaiola



  • 1tb olive oil
  • 2 rashers bacon sliced/diced
  • 1 onion, finely diced ¼ tsp black pepper
  • 10-12 medium mushrooms, sliced
  • 1 clove garlic
  • 1 cup dry white wine
  • 3/4 cup cream (you could use evaporated milk, but it will need thickening with 1/2 tsp cornflour)
  • ¼ cup finely grated parmesan
  • Pasta of choice (ravioli, fettucine, spiralli etc.) – about 5 cups cooked.


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/evaporated milk mixed with cornflour, wait to thicken, and then turn the heat down or off.

Add pasta and parmesan, sprinkle with parsley and combine well. Serve!

Serving Suggestions



  • This is the perfect dinner for a case of Monday-itis!
  • This recipe is actually my mum’s – I may have fiddled with it a little bit – but this is how I remember it and my kids love it too.
  • This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.

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