| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
2bl |
1 |
servings |
INGREDIENTS
| 250 |
g |
Pasta; (fettuccine, medium |
|
|
; bow ties, spiral |
|
|
; twists) |
| 2 |
|
Rashers bacon; rind removed |
| 1 |
tb |
Butter |
| 1 |
tb |
Olive oil |
| 250 |
g |
Button mushrooms; sliced |
| 1 |
bn |
Green shallots; (white shanks only) |
| 1 |
|
Stick celery; finely chopped |
| 1/4 |
c |
Cream or 1 heaped tablespoon sour cream |
| 1/2 |
c |
Water |
| 1/2 |
c |
Grated tasty mature cheddar cheese |
| 1 |
tb |
Pinenuts; toasted |
|
|
Chopped parsley |
INSTRUCTIONS
Cook pasta in the usual way in plenty of boiling salted water.
Meanwhile, put chopped bacon into a large frying pan with butter and oil
and fry gently until fat sizzles, then push bacon to one side of the pan
and add mushrooms and shallots. Cook gently for a few minutes, stirring
often, then add celery, cream and water and bring to the boil. Simmer for a
minute or so, then add the drained and cooked pasta. Heat gently in the
sauce. Serve sprinkled with the cheese, toasted pinenuts and parsley.
Serves 3 to 4.
Converted by MC_Buster.
Per serving: 1215 Calories (kcal); 30g Total Fat; (21% calories from fat);
37g Protein; 201g Carbohydrate; 31mg Cholesterol; 183mg Sodium Food
Exchanges: 12 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 5
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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