Saturday, January 10, 2009

Creamy Bacon and Pasta


Serves 2-3 people - just add more ingredients if there are more people!

1 white onion
7 or 8 good sized mushrooms
1 pack of back bacon (8 rashers)
1 full mug pasta per person (you can use any type from tagliatelli, to pasta shells or fusilli). If you use tagliatelli, I use 3-4 balls per meal.
1 carton double cream - you can use single but double tastes better!
a good handful of chopped parsley.
Olive Oil

  1. Place a pan of salted water on to boil
  2. Slice mushrooms, and dice a white onion
  3. Cut up bacon into small squares
  4. When the water is boiling add the pasta (about 2-3 handfuls).
  5. Use a deep frying pan if you have one – add a little olive oil and fry the onion, then add the bacon and cook for 4-5 minutes, then add the mushrooms and cook for a few more minutes until the mushrooms are done.
  6. Turn the heat down and put the lid on, leave for 5 minutes but stir often.
  7. Chop up some parsley into small chunks.
  8. Pour in the cream and stir, add half the parsley, bring to the boil then turn down – do not let it burn!!
  9. You can use cornflour to thicken if you prefer, I like to do this.
  10. Add the pasta when drained and the last of the parsley, stir in and serve.


  1. Now I'm no Jamie Oliver but surely if you bring the cream to the boil you run the risk of it splitting???

  2. No I have never had this happen to me, just goes to show what a good cook I am!

  3. Elly has made this dish for me a few times and I love it...Even the husband who isn't keen for mushrooms loves it...

  4. yes but does he like the food