Last night's dinner started out as an open-the-fridge-and-throw-it-all-in dish but ended up being so lovely that I decided to blog it as one of my entries for the Applewood Spreadable blogger challenge.
Smoky creamy bacon pasta
ingredients (for a family of 5) :
200g pancetta or bacon lardons
2 onions, chopped
2 leeks, chopped
a handful of mushrooms, chopped
20cl crème fraîche
3 tbsp Applewood Spreadable
spaghetti
Put some salted water on to heat in a large saucepan and, when it's boiling, cook the spaghetti until it's al dente (usually 7-10 minutes but read the instructions on the pack.
In a large frying pan, put the bacon/pancetta on to gently fry (you don't need to add any extra oil). Once it starts releasing some fat, add the onions and fry for about 5 minutes, then add the mushrooms. Continue to fry, stirring, for a further 5 minutes, until everything is cooked through.
Pour on the crème fraîche and add the Applewood Spreadable. Continue to heat, stirring, over a low heat until the sauce start bubbling.
Drain the pasta, serve and pour over lashings of the sauce.
Disclosure : I received a hamper of goodies from Applewood in order to take part in their blogger challenge and come up with three recipes using the products.
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