Pasta with bacon cream sauce
Difficulty
Easy 👌20
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
| 250 g | spaghetti |
| 50 g | mushrooms |
| 1 | onion (small) |
| 70 g | smoked bacon |
| 100 ml | heavy cream |
| 50 ml | chicken stock |
| 60 g | Parmesan (grated) |
| vegetable oil for frying | |
| salt | |
| pepper |
Metric
Imperial
Utensils
- large frying pan
- colander
- cooking spoon
- cutting board
- knife
- large pot
Enjoy with
Riesling dry, Saar, 2011
This classic wine from the Saarland sets off the full flavor of Italian pasta. The minerality of the wine, combined with the citrus and apple aromas, makes it particularly refreshing.
Nutrition per serving
Cal
789
789
Protein
37g
37g
Fat
32g
32g
Carb
91g
91g
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Step 1/5
- 250 g spaghetti
- salt
- colander
- large pot
Cook the spaghetti, according to package instructions, in salted boiling water for approx. 9 - 12 min. until al dente. Drain the water and set pasta aside.
Step 2/5
- 50 g mushrooms
- 1 onion
- 70 g bacon
- cutting board
- knife
Cut mushrooms into thin slices. Finely dice onion and bacon.
Step 3/5
- vegetable oil for frying
- large frying pan
- cooking spoon
Sauté bacon in a large frying pan with some vegetable oil. Add onion and mushrooms and continue to sauté.
Step 4/5
- 100 ml heavy cream
- 50 ml chicken stock
Add cream and chicken stock and cook over medium-low heat for approx. 2 - 3 min.
in Berlin