Creamy Gluten-Free Pasta with Streaky Bacon & mushrooms (by Samantha Finnegan & Ucook)

Yields1 Serving
 125 g Bio XXI Andean Spaghetti (1/2 box)
 3 rashes of Streaky Bacon
 125 g Button Mushrooms
 1 Garlic Clove
 25 g Whole Parmesan
 20 g Green Leaves [Baby Spinach, Salad, Rocket or similar]
 8 ml Balsamic Glace
 3 g Fresh Parsley
 60 ml Creme Fraiche
 60 ml Milk
 Olive Oil
 Salt & Pepper
Preparations
1

Bring a pot or roughly 1 liter of salted water to the boil.

2

Grate the Parmesan.

3

Peel and grate the Garlic.

4

Quarter the Mushrooms.

5

Rinse and dry the Green Leaves.

6

Rinse and roughly chop the Parsley.

7

Loosen the Creme Fraiche with 60 ml of milk.

Pasta and the Sauce
8

Place a pan (large enough for the pasta) over medium heat and fry the bacon for about 2 minutes per side until golden and crispy.

Remove from the pan, dry on paper towel and (when cool enough to handle) roughly chop the bacon into bits.

9

Keep the pan on medium heat, add more olive oil if necessary, and fry the Mushrooms until golden and cooked through, about 3-5 minutes.

In the final 30-60 seconds, add the grated Garlic and season.

Remove from pan.

10

When the water is boiling, add a splash of Olive Oil and the Bio XXI pasta. Cook until al dente, about 16 - 18 minutes. Stir for the first 3 minutes to prevent it from sticking together and the occasionally after.

Drain on completion.

11

When the pasta has 5 - 8 minutes to go, return the pan to a low-medium heat with the loosened Creme Fraiche. Bring up to a slight simmer for about 1 - 2 minutes.

12

Add the Mushrooms and Bacon the the simmering Creme Fraiche and cook for another 1 - 2 minutes.

13

Add the half the grated Parmesan and season to taste.

14

Toss in the pasta and mix to combine until all pasta is coated and remove from the heat.

15

Toss the Green Leaves through some Olive Oil and Balsamic reduction (to taste).

16

Plate up the pasta and garnish with remaining Parmesan and the chopped Parsley. Serve with the Green leaves.

Ingredients

 125 g Bio XXI Andean Spaghetti (1/2 box)
 3 rashes of Streaky Bacon
 125 g Button Mushrooms
 1 Garlic Clove
 25 g Whole Parmesan
 20 g Green Leaves [Baby Spinach, Salad, Rocket or similar]
 8 ml Balsamic Glace
 3 g Fresh Parsley
 60 ml Creme Fraiche
 60 ml Milk
 Olive Oil
 Salt & Pepper

Directions

Preparations
1

Bring a pot or roughly 1 liter of salted water to the boil.

2

Grate the Parmesan.

3

Peel and grate the Garlic.

4

Quarter the Mushrooms.

5

Rinse and dry the Green Leaves.

6

Rinse and roughly chop the Parsley.

7

Loosen the Creme Fraiche with 60 ml of milk.

Pasta and the Sauce
8

Place a pan (large enough for the pasta) over medium heat and fry the bacon for about 2 minutes per side until golden and crispy.

Remove from the pan, dry on paper towel and (when cool enough to handle) roughly chop the bacon into bits.

9

Keep the pan on medium heat, add more olive oil if necessary, and fry the Mushrooms until golden and cooked through, about 3-5 minutes.

In the final 30-60 seconds, add the grated Garlic and season.

Remove from pan.

10

When the water is boiling, add a splash of Olive Oil and the Bio XXI pasta. Cook until al dente, about 16 - 18 minutes. Stir for the first 3 minutes to prevent it from sticking together and the occasionally after.

Drain on completion.

11

When the pasta has 5 - 8 minutes to go, return the pan to a low-medium heat with the loosened Creme Fraiche. Bring up to a slight simmer for about 1 - 2 minutes.

12

Add the Mushrooms and Bacon the the simmering Creme Fraiche and cook for another 1 - 2 minutes.

13

Add the half the grated Parmesan and season to taste.

14

Toss in the pasta and mix to combine until all pasta is coated and remove from the heat.

15

Toss the Green Leaves through some Olive Oil and Balsamic reduction (to taste).

16

Plate up the pasta and garnish with remaining Parmesan and the chopped Parsley. Serve with the Green leaves.

Creamy Gluten-Free Pasta with Streaky Bacon & mushrooms (by Samantha Finnegan & Ucook)
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