I do like it when I come across a recipe that fits in with the title of my blog! If you happen to have a bit of cream to spare then this is just the thing if you want to rustle up something simple for tea. It's a lovely variation on the creamy, carbonara theme that I discovered in Rachel Allen's recent book, Home Cooking, a really good book full of great ideas for family-friendly meals. Salty bacon and mushrooms are fried and mixed with cream, gruyere and parmesan cheese to make deliciously flavoured pasta sauce which I'll definitely be making again.
Creamy Bacon and Mushroom Pasta Sauce
(adapted from Home Cooking by Rachel Allen)
1 tbsp olive oil
175g/6oz back bacon (about 6 rashers), chopped
250g/9oz button mushrooms
Salt and freshly ground black pepper
250ml/9 fl oz double or regular cream
75g/3oz gruyere cheese, grated
25g/1oz parmesan cheese, grated
1 tbsp finely chopped parsley
Squeeze of lemon juice
1) Pour the olive oil into a frying pan on a medium heat, add the bacon and fry for 3-4 minutes or until crisp and golden.
2) Meanwhile, blend the mushrooms in a food processor until finely chopped, or chop by hand. Add to the bacon and saute for a further 3-4 minutes or until softened. Season with a little salt and plenty of pepper
3) Reduce the heat, add the cream and simmer gently for 1-2 minutes. Remove from the heat and stir in the Gruyere and Parmesan, followed by the parsley and lemon juice and check the seasoning. Pour the sauce over cooked pasta (I do about 100g per person), tossing together to coat evenly, and serve.