I don’t make cream-based pasta often because D doesn’t like them. However I’ve wanted to try this recipe for quite some time, and it turns out wonderful. Even D liked it! Creamy pasta sauce could be a little overwhelming and heavy at times, but this one is quite light. It’s really easy to throw together and doesn’t need additional salt because I find the bacon is savory enough for my liking. Delicious comfort food which takes less than half an hour to prepare – yes please!
Adapted from The Australian Women’s Weekly
1 tsp olive oil
100 gr button mushrooms, sliced
1 clove garlic, crushed
100 gr shaved ham / bacon
1/8 cup white wine
5/8 cup light cream
250 gr pasta
1. Heat oil in large saucepan; cook mushroom, garlic and ham / bacon, stirring until ingredients are browned lightly. Add wine, bring to a boil; boil, uncovered, until wine reduces by half.
2. Add cream to mushroom mixture; reduce heat, simmer, uncovered until sauce thickens slightly.
3. Meanwhile, cook pasta in large saucepan of boiling water, uncovered until just tender; drain.
4. Add pasta to sauce; toss gently to combine.