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Pasta with Bacon and Mushrooms
Ingredients
| 400 g | pasta |
| salt and pepper | |
| 1 bunch(es) | spring onions, sliced |
| 250 g | mushrooms, sliced |
| 150 g | bacon, diced |
| 1 tbsp | parsley, chopped |
| 1 tbsp | oil |
| 1 tbsp | flour |
| 200 g | crème fraîche |
| 1 | onion, chopped |
| 2 clove(s) | garlic, mashed |
| 200 ml | water |
| 1 tbsp | vegetable stock |
| 4 tbsp | freshly grated Parmesan cheese |
Method
Preparation time: ca. 15 min / Cooking / Baking Time: ca. 15 min / Grade of difficulty: easy / Calories per portion: n/a
Cook the pasta in salted water until al dente. Drain.
Heat the oil and fry the bacon until crispy. Add the onions, spring onions and garlic. Sauté over medium heat. Add the mushrooms and cook over low heat for 5 minutes. Dust with flour and pour in the water and the stock. Cover and cook for 10 minutes. Stir in the parsley and the crème fraîche. Simmer for 2 minutes and season to taste with salt and pepper.
Add the cooked pasta and toss.
Serve sprinkled with Parmesan cheese.
Heat the oil and fry the bacon until crispy. Add the onions, spring onions and garlic. Sauté over medium heat. Add the mushrooms and cook over low heat for 5 minutes. Dust with flour and pour in the water and the stock. Cover and cook for 10 minutes. Stir in the parsley and the crème fraîche. Simmer for 2 minutes and season to taste with salt and pepper.
Add the cooked pasta and toss.
Serve sprinkled with Parmesan cheese.
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