300g dried pasta
25g butter
Ham & Bacon
1 tbsp olive oil
1 garlic clove
1/2 onion
White wine (optional)
200ml cream
3 tbsp grated Parmesan
250g mushrooms
Sea salt and black pepper
Method:
1. Place a large pot of generously salted water onto boil. Cook pasta until al dente. Reserve ¼ cup pasta water. Drain pasta don't wash with water.
2. In a large skillet heat oil and butter over medium heat. Add bacon. Cook until it is crispy, then set aside.
3. In the same skillet, add ham, onion, garlic, onion, and mushrooms. Cook for approximately 5-6 until softened. Stir as necessary.
4. Add white wine and then cream and season with salt and pepper. Continue cooking additional 4-5 minutes.
5. Add cheese. If sauce is too thick add some of the reserved pasta water.
6. Pour the hot pasta into a large serving bowl. Add the 3 tablespoons of extra virgin olive oil. Toss the pasta well so that it doesn’t clump.
7. Pour the hot creamy sauce on to the pasta. Sprinkle the 2 tablespoons of grated Parmesan cheese on top. Serve.
1st trial: Feb 2014
1.
Place a large pot of generously salted water onto boil. Cook pasta
until al dente. Reserve ¼ cup pasta water. Drain pasta. Set aside.
2. In a large skillet heat oil and butter over medium heat. Add onion, garlic and minced mushroom stems. Cook for approximately 5-6 until softened. Stir as necessary.
3. Add mushroom caps, cream and season with salt and pepper. Continue cooking additional 4-5 minutes.
4. Add cheese and drained pasta. Stir to combine. If sauce is too thick add some of the reserved pasta water.
5. Garnish with additional cheese if desired.
- See more at: http://mushroominfo.com/mushroomchannel/2013/10/22/pasta-with-creamy-mushroom-sauce/#sthash.PPwz36x4.dpuf
2. In a large skillet heat oil and butter over medium heat. Add onion, garlic and minced mushroom stems. Cook for approximately 5-6 until softened. Stir as necessary.
3. Add mushroom caps, cream and season with salt and pepper. Continue cooking additional 4-5 minutes.
4. Add cheese and drained pasta. Stir to combine. If sauce is too thick add some of the reserved pasta water.
5. Garnish with additional cheese if desired.
- See more at: http://mushroominfo.com/mushroomchannel/2013/10/22/pasta-with-creamy-mushroom-sauce/#sthash.PPwz36x4.dpuf
1.
Place a large pot of generously salted water onto boil. Cook pasta
until al dente. Reserve ¼ cup pasta water. Drain pasta. Set aside.
2. In a large skillet heat oil and butter over medium heat. Add onion, garlic and minced mushroom stems. Cook for approximately 5-6 until softened. Stir as necessary.
3. Add mushroom caps, cream and season with salt and pepper. Continue cooking additional 4-5 minutes.
4. Add cheese and drained pasta. Stir to combine. If sauce is too thick add some of the reserved pasta water.
5. Garnish with additional cheese if desired.
- See more at: http://mushroominfo.com/mushroomchannel/2013/10/22/pasta-with-creamy-mushroom-sauce/#sthash.PPwz36x4.dpuf
2. In a large skillet heat oil and butter over medium heat. Add onion, garlic and minced mushroom stems. Cook for approximately 5-6 until softened. Stir as necessary.
3. Add mushroom caps, cream and season with salt and pepper. Continue cooking additional 4-5 minutes.
4. Add cheese and drained pasta. Stir to combine. If sauce is too thick add some of the reserved pasta water.
5. Garnish with additional cheese if desired.
- See more at: http://mushroominfo.com/mushroomchannel/2013/10/22/pasta-with-creamy-mushroom-sauce/#sthash.PPwz36x4.dpuf
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