Bacon and Mushroom Crème Fraîche Pasta
Bacon and Mushroom Crème Fraîche Pasta
This is my default supper dish when I have agreed to cook and want something full of flavour but really simple and fairly quick. I havent included quantities very much as these are totally flexible and I just buy "some" mushrooms, "some bacon" and "some crème fraîche" whether I am cooking for 2 or 4 people. It's easy to scale up and down and you can vary quantities depending on how much you like each flavour.
Ingredients
- Dried pasta (amount as per your usual servings)
- 1 onion (small for 2 people, larger for 4)
- Lardons (pre-diced uncooked bacon) or some streaky bacon rashers, chopped into small pieces
- Crème fraîche, about 300 ml for 2 - 3 people (I choose lower fat but full fat is fine, if it is unavailable, use low fat sour cream)
- Some mushrooms, I prefer those with rich brown gills beneath, rather than the flavourless button ones
- White wine (optional, about half a small glass) or some Calvados liqueur (optional)
- Oil for cooking
Instructions
- Put pasta on to boil.
- Fry onions in oil, when softened add bacon and fry till cooked through.
- Add mushrooms and fry for a couple of minutes.
- Add wine if using.
- Cook until liquid (mushroom juice/ wine) reduces.
- When pasta is almost ready add crème fraîche and stir in, for one or two minutes.
- Drain pasta, put into bowls/ plates, and spoon hot sauce over it.
Notes
- If I want to make this even more substantial I chop a chicken breast into small pieces and add this at the same time as the bacon.