Sunday, 21 August 2011

Spaghetti with Mushroom & Bacon Sauce

I make my own pasta fairly regularly these days, the general method I use can be found here

A quick refresher though: 100g flour and 1 egg per portion, mixed together with a pinch of salt, kneaded for 10 minutes and rested in the fridge for about half an hour. Roll it out really flat and cut into the shape you want, using a pasta machine if you have one. I started using semolina flour to coat the pasta to stop it sticking together and it works much better than ordinary flour does.

So, assuming you've made (or bought) your spaghetti you can turn your attention to the sauce, which is really simple but very tasty. If you don't fancy this sauce, you can find other recipes by doing a search for "pasta sauce" (which shows a list of links) or clicking here to display posts in chronological order.

First of all fry up a sliced purple onion and some garlic, then add in some thick cut bacon or lardons. When the bacon is pretty much cooked add in the mushrooms and cook through. Right at the end, stir in a little cream, the juice of half a lemon, lots grated parmesan and finely chopped parsley. Season with lots of pepper and a pinch of salt. Easy peasy!

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