Creamy Bacon & Mushroom Pasta
Ingredients
350g - 400g dried or fresh pasta
250g streaky bacon, diced (about 8 rashers)
3 Tbsp olive oil
2 cloves garlic, crushed
1 onion, finely chopped
250g (approx 12) button mushrooms, sliced
1/2 cup white wine
250g (1 cup) Tatua Sour Cream
Salt and pepper to season
1/2 cup grated parmesan cheese
Fresh parsley or basil
Method
- Cook pasta according to product instructions in a large pot of salted water until al dente. Drain, and set aside.
- In a fry pan or skillet cook the diced bacon in 1 Tbsp of the olive oil, stirring occasionally until browned. Transfer to a bowl and set aside.
- Drizzle the rest of the olive oil into the pan, add garlic and onion and saute for 1 minute over a medium heat, until softened.
- Add mushrooms and cook for 2-3 minutes, stirring occasionally, until browned. If the pan seems dry, add a little more olive oil.
- Add wine to the pan to deglaze, stir and simmer until reduced by half, scraping anything left on the bottom of the pan with a wooden spoon, about two minutes.
- Add cooked bacon and stir in the Tatua Sour Cream thoroughly. Season with a sprinkle of salt and pepper.
- Remove from heat, add the cooked pasta, and stir until fully coated in creamy sauce.
- Serve immediately in pasta bowls, topped with freshly grated parmesan cheese and a sprinkle of chopped parsley or basil.
Serves 4
