Prep 10 mins
Cook 25 mins
I'm posting the original recipe, but will mention here, the changes I made, since I think that both are equally delicious. I subbed tortellini (any kind, though I used beef) for the .... well, actually, the recipe says, any pasta, though it recommends spaghetti. Tortellini worked well! And I subbed chorizo sausage for the bacon, since I had a lonely half a sausage in the freezer (about 100g). I sliced it thinly. I did use the mushrooms. And I added garlic. And I added fresh peas, lightly steamed, again, because I had them. I added them to the sauce in the last five minutes. Very versatile recipe!! Quick, easy, rich and delicious, mmmm! for pasta lovers everywhere! from Kitchen Classics : The Italian Kitchen
- 500 g pasta, your preference
- 1 tablespoon olive oil
- 6 slices bacon, chopped
- 200 g button mushrooms, sliced
- 625 ml cream
- 2 scallions, sliced
- 1 tablespoon freshly chopped parsley
- Cook the pasta in a large saucepan of rapidly boiling salted water until 'al dente'. Drain, return to the pan, and keep warm.
- While the pasta is cooking, heat the oil in a large frying pan, add the bacon and mushroom, and cook, stirring, for 5 minutes, or until golden brown.
- Stir in a little of the cream, and scrape the wooden spoon on the bottom of the pan to dislodge any bacon that has stuck.
- Add the remaining cream, bring to the boil, and cook over high heat for 15 minutes, OR until the sauce is thick enough to coat the back of a spoon.
- Stir the spring onion through the mixture.
- Pour the sauce over the pasta, and toss to combine.
- Serve sprinkled with the parsley.
Very tasty! I used bucatini pasta which is like a cross between spaghetti and macaroni. I did NOT add the olive oil as the fat from my bacon took care of the mushrooms. I also drained off all the excess bacon drippings before adding the cream. I used half and half to lighten it further and did NOT cook it 15 minutes, but added the cream and onions along with the parsley then tossed in the cooked pasta which I made sure I did NOT rinse, so the starches on it effectively helped the sauce cling to the pasta in about 1-2 minutes. As you can see in my photo, it did not puddle, and doesn't need a thickener either. I garnished with parm and red pepper as is my habit with most pasta (and the reason I stirred in the parsley, because I didn't want all that covering up too much food in my photo.) It's personal preference really. I might try this one with peas sometime, but probably will use pancetta in that case as it's what I am used to. Thanks for sharing. Delicious lunch!
The hubby and I both loved this dish...the only thing I added was salt and pepper...such an easy dish to make...we loved the creamy sauce and the mushrooms added a nice substance...it was almost like having meat...we enjoyed the nice flavor of bacon...made for...For Your Consideration...tag game...
The Dh out of the blue asked for a tortellini recipe and I remembered JustJanS review and like Jan had so much trouble getting the veal tortelllini but in the serving size I wanted - in the end I settled for 2 x 375g packs (recommend 2 serves per pack) and used about 700 ml of cream to keep it moist. Did take a tip from a cook in a takeaway/lunchbar and put the cooked tortellini into the cream/mushroom mix and heated through for about 10 minutes (as DH was running late from 12 hour day shifts and the 10 minutes turned to 20). I also added peas and corn kernels with cooking the pasta. All all in all and meal enjoyed by all thank you Karen Elizabeth, made as a recipenap for Aussie Recipe Swap #25 February 2009. UPDATE have made this several times now but now only use 1 375gram packet for 4 of us and add the extra vegies and serve with garlic bread and find that is adequate for us especially as the DM and I only have small serves.