|Pasta with bacon, mushrooms and creme fraiche|
Hubby had to help me with lifting and draining the pasta pan, but otherwise I was able to do it myself. I am at the beginning of my third week of convalescence and still not allowed to lift anything heavier than one litre, so I have to rely on others to do it for me. I am now feeling well enough to be a little bit bored, so this was a bit of light relief. Not only that, but I managed a short walk to the local shops to get mushrooms!
Here's the recipe followed by alterations for other versions.
I used to make this by the bucket full, but now I am usually cooking for just the two of us.
If you are cooking for four, just double the amounts.
Ingredients for two people:
A handful of pasta for each person to be fed. I use bows.
1 Tablespoon olive oil.
Bacon lardons or chopped bacon (about 4 strips)
2 handfuls of closed cap mushrooms wiped and sliced.
2 spring onions, chopped.
About 6 oz of creme fraiche. Use your judgement. You need enough to coat the pasta.
Some chopped parsley to garnish.
Cook the pasta according to the direction on the package.
While the pasta is cooking, heat the oil in a frying pan.
Add bacon/lardons and fry until brown.
Put in mushrooms and cook until they begin to colour.
Add the spring greens and let then cook for one minute.
Add creme fraiche and stir in well.
Remove from heat.
Drain the pasta leaving a little water in the pan.
Add pasta and water (about 1/2 cup) to the sauce and stir in.
Put in bowls and garnish with parsley.
Grate a little parmesan over the top.
Serve with a salad if you require something green. ( I always need salad.)
For a delicious vegetarian version, cook the mushrooms and spring onion as above. Add the creme fraiche and put in the pasta. Stir in bite size pieces of brie. They will melt slightly from the heat.
If you don't like mushrooms, substitute with broccoli (Do not overcook) or frozen peas.