Saturday, June 12, 2010

Creamy spaghetti with crispy bacon

Serves: 4
Preparation time: 10 Minutes
Cooking time: 15 Minutes
Nutrition per serving: 779 cals, 39.2g fat, of which 20.9g saturated fat, 8.3g added sugar, 3.5g salt

You will need

  • 300g  unsmoked back bacon
  • 400g  mushrooms
  • 200g  young leaf spinach
  • 150ml pot of single cream
  • 500g  spaghetti
  • Onion
  • garlic
  • egg
  • milk


  1. Cook 400g  spaghetti, following pack instructions.
  2. Meanwhile, fry the unsmoked back bacon, cut into strips, over a medium heat for 5 minutes until browned and crispy. Remove from the pan and set aside on a plate.
  3. Fry the mushrooms, sliced, 1 onion and 1 clove garlic, peeled and sliced, for 3–4 minutes in the oil left in the pan from the bacon. Return the bacon to the pan and add the spinach leaves, 1 egg yolk, 75ml single cream and 75ml milk, and stir well until heated through.
  4. Remove from the heat, add the cooked spaghetti and stir through to serve.

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