Feb 27, 2008
Creamy bacon and tomato pasta
Absolutely divine, my sister says as soon as I walk in the door. That my readers, is all the proof you need to verify the divinity of this simple pasta dish.
Now after a hard night’s training at taekwondo, my legs are buggered to the point where I’m too lazy to get up and go get the cook book where the recipe for this dish can be found. Thus I will just pluck it from my not so good memory, but fear not, it is quite a simple dish. Here goes…
Preparation time: 5 minutes
Cooking time: 5-10 minutes and about 10 minutes for the pasta
Serves: 4
Ingredients
- 400 grams past (less pasta means more yummy sauce!)
- 5 ripe roma tomatoes, chopped roughly
- 400 grams bacon, thinly sliced, use fatty bits for more flavour
- 1 cup mushrooms, sliced (only because I put mushroom in all my pasta…)
- 3 tablespoons finely chopped parsley
- 250ml thick cream (add more for extra creamy goodness)
- greated/shaved parmesan cheese
- olive oil
Method
- Cook pasta as per instructions on packet.
- Heat olive oil in a pot, add the bacon and fry until brownish.
- Add tomatoes and fry for a minute, stirring frequently, then add mushrooms. Continue frying and stirring until the tomatoes begin to soften ever so slightly.
- Turn heat to medium and stir in thick cream, let it simmer for a couple of minutes so the flavours fuse together.
- Whack the pasta in and stir it around.
- Take off heat, stir in parsley. Serve topped with parmesan cheese.
Tags: bacon, mushrooms, pasta, tomatoes
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