200-250g fettuccine or tagliatelle
2.5dl parmesan cheese
200-250g mushrooms, quartered
3 cloves garlic, chopped
Cook pasta according to the instructions on the package. Drain and set aside.
In a pan, cook bacon over high heat until close to crispy. Remove from pan, leaving drippings behind. Cook garlic and mushrooms until the mushrooms are brown and soft.
In a small pot, melt butter over low heat. Add parmesan cheese and cream and bring to a boil under constant stirring. Add basil, salt and pepper.
Pour sauce, bacon, garlic and mushrooms over the pasta and mix. Serve immediately.
Pretty good. I liked it a lot, but it tasted very similar to the Pasta Cabonara I make and is a lot more work because of the cheese sauce, so I'm probably not likely to remake it often.
Wednesday, November 7, 2018
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