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Ingredientes
- 250 gm Pasta, (fettuccine, medium bow ties, spiral twists)
- 2 x Rashers bacon, rind removed
- 1 Tbsp. Butter
- 1 Tbsp. Extra virgin olive oil
- 250 gm Button mushrooms, sliced
- 1 bn Green shallots, (white shanks only)
- 1 stk celery, finely minced
- 1/4 c. Cream or possibly 1 heaped Tbsp. lowfat sour cream
- 1/2 c. Water
- 1/2 c. Grated tasty mature cheddar cheese
- 1 Tbsp. Pinenuts, toasted
- Â Â Minced parsley
Direcciones
- Cook pasta in the usual way in plenty of boiling salted water.
- Meanwhile, put minced bacon into a large frying pan with butter and oil and fry gently till fat sizzles, then push bacon to one side of the pan and add in mushrooms and shallots. Cook gently for a few min, stirring often, then add in celery, cream and water and bring to the boil. Simmer for a minute or possibly so, then add in the liquid removed and cooked pasta. Heat gently in the sauce. Serve sprinkled with the cheese, toasted pinenuts and parsley.
- Serves 3 to 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 640g | |
| Calories 1417 | |
| Calories from Fat 393 | 28% |
| Total Fat 45.03g | 56% |
| Saturated Fat 17.43g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 172mg | 7% |
| Potassium 1241mg | 35% |
| Total Carbs 214.5g | 57% |
| Dietary Fiber 8.8g | 29% |
| Sugars 7.66g | 5% |
| Protein 39.02g | 62% |
