Total Time
30mins
Prep 15 mins
Cook 15 mins

Bacon and mushroom cream pasta. Works with any type of pasta! I edited this after Ninna's review, since I also never use butter and don't think bacon needs to be cooked in butter. To make it lighter, use evaporated milk instead of cream. Aussie measurements (1 tbsp = 20mls)

Ingredients Nutrition

Directions

  1. Heat oil spray in large frying pan.
  2. Add bacon, onion and garlic. Cook until onion softens, stirring gently.
  3. Add mushrooms, cook until golden.
  4. Stir in cream, bring to the boil.
  5. Reduce heat and simmer until sauce reduces and thickens slightly.
  6. Add cornflour water, bring to the boil again then instantly reduce heat, stirring constantly as sauce thickens.
  7. Stir in parsley and parmesan.
  8. Salt and pepper to taste.
  9. Pour over boiled hot pasta and mix.
  10. Serve sprinkled with parmesan cheese.
Most Helpful

Hubby announced he felt like some "creamy pasta" for dinner. I knew exactly what kind he wanted and cringed. The yummy creamy pasta that he seemed to only get in a restaurant. I have tried numerous times to recreate it only to fail. I announced last night that I would give it "one last shot" and finally found a recipe he LOVED! omg Thankyou for posting this! I have to admit I added a little more cream (and a tiny bit more cornflour because of the extra cream) (probably more for my sake thank his as I could just eat the sauce easily on it's own hehe) I forgot to add the parsley but it was still fantastic. When I was chopping and weighing the mushrooms I was thinking to myself that it was a lot, but they shrunk down when they were cooked and ended up being the perfect amount. I also used short bacon too as hubby's not a big rind fan. Thankyou again for posting this. FANTASTIC!

belindaandcraig April 30, 2008

The flavour of this dish was exceptional. I used ham instead of bacon and flat mushrooms. I also doubled the parmesan cheese for added preferred taste. I found the sauce not as thick as other recipes but I actually enjoyed the thinness of the sauce on this occasion. Thanks Chickee.

An_Net October 16, 2007

I made this exactly as stated and used fettuccine. This had a nice flavour, but there was way too much pasta for the amount of sauce. Next time I think I'll also leave out the cornflour, as it made the pasta congeal as it cooled. Thanks Chickee!

AmandaInOz October 11, 2007