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Spaghetti with Mushroom Sauce
Ingredients
| 750 g | mushrooms |
| 75 g | bacon |
| 1 | onion |
| 1 clove(s) | garlic |
| 1 tbsp | olive oil |
| salt and pepper | |
| 150 g | crème fraîche |
| 125 g | single cream |
| 80 g | freshly grated Parmesan cheese |
| 2 tbsp | chives, fresh, chopped |
| 2 tbsp | parsley, chopped |
| some | basil, chopped |
| 500 g | spaghetti |
Method
Preparation time: ca. 10 min / Cooking / Baking Time: ca. 10 min / Grade of difficulty: easy / Calories per portion: n/a
Clean the mushrooms and cut in slices. Dice the onion, the garlic and the bacon.
Cook the pasta in boiling salted water until al dente.
Heat the oil in a skillet and sauté the bacon, the onion and the garlic. Add in the mushrooms and cook until the liquid has evaporated. Stir in the Crème fraîche, the single cream and the Parmesan cheese and bring to the boil. Mix in the chopped parsley, basil and chives and season to taste with salt and pepper.
Serve the spaghetti with the sauce.
Cook the pasta in boiling salted water until al dente.
Heat the oil in a skillet and sauté the bacon, the onion and the garlic. Add in the mushrooms and cook until the liquid has evaporated. Stir in the Crème fraîche, the single cream and the Parmesan cheese and bring to the boil. Mix in the chopped parsley, basil and chives and season to taste with salt and pepper.
Serve the spaghetti with the sauce.
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