Creamy Bacon and Mushroom Spaghetti


 
 
 
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Creamy Bacon and Mushrooms Spaghetti

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Limahl Asmall

"This version is made without wine but retains huge flavour as the large quantity of bacon infuses the cream with salty goodness. It's indulgent, creamy and perfect for a treat or date night. Serve over spaghetti or rice. "


Cook Time: 20 mins | Servings: 2 | Difficulty: easy

INGREDIENTS
SWAP SHOP
2 tsp olive oil
2 tsp vegetable oil
250g bacon, sliced into 1cm wide strips
250g sundried tomatoes, sliced into 1/2 cm wide strips
1 pinch spat and pepper
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1 onion, finely chopped
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1 clove garlic, minced
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120ml double cream
120ml single cream
3 tbsp water
50 ml white wine
1/2 chicken stock cube
1/2 vegetable stock cube
2 portions spaghetti
2 portions rice

METHOD
  1. Cut and prep the ingredients before starting. If eating with spaghetti or rice, put this to the boil at the beginning.
  2. Add 2 tsp olive oil to a large, non-stick frying pan over a medium heat. Sauté the onion and garlic for 3-4 minutes, then add the bacon. Cook for a further 3-4 minutes until the bacon changes colour.
  3. Add the sliced mushrooms and cook for a couple of minutes until beginning to soften.
  4. Pour in 120 ml double cream (save a splash for the dessert), the water, and ½ a chicken stock cube. Stir to dissolve the stock cube and bring to a gentle simmer. Cook for 5 minutes (or longer if you prefer a thicker sauce).
  5. Season to taste with salt and black pepper. Toss the sauce through the spaghetti and garnish with the salad cress.

ADDITIONS
2 tbsp chopped parsley, 2 tbsp grated parmesan cheese

NOTES
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Have you made this? Let us know how it went in the comments below. 

 

Limahl Asmalllunch, DinnerComment