Tuesday 4 May 2010

Fusilli with Bacon and Cream

The pure beauty of this recipe is that in the time it takes for the kettle to boil and pasta to cook you are ready to combine the cream and serve.

Its perfect if you want something quick and tasty

Serves 2 people   Cost of Meal: €3


200g dried fusilli pasta
2 tbsp olive oil
1 small onion
100g smoked bacon 
2 cloves of garlic
3 egg yokes
150ml double cream
75g cheese (parmesan or older cheese)
salt and freshly ground black pepper

Cooking Utensils
Large saucepan for the pasta
Frying pan
Chopping board
Garlic crusher
Sharp knife
Small Bowel 
Cheese Grate

Finely chop the onion
Separate the egg yokes
Grate the parmesan

- Cook the fusilli in a large saucepan of rapidly boiling salted water as per the cooking instructions until al dente

- Heat the olive oil in a large frying pan on a medium heat and cook the onion for about 5 minutes until softened

- After these 5 minutes add the bacon and garlic. Cook over a medium heat until the bacon is cooked but not crisp. Remove the pan from the heat and set aside

- Put the egg yokes in a bowel and add the cream and parmesan (keep some to add when you are serving). Grind in penty of black pepper. Beat well to mix

- When the fusilli is cooked drain well and add together with the bacon mixture until the mixture is evenly mixed with the pasta over a medium to high heat.
- Remove from the heat, pour in the egg yoke mixture and toss well to combine.

- Serve immediately in a large shallow plate, grind a little black pepper over and sprinkle some extra parmesan.

- Serve the dish the moment it is ready. Having added the egg yoke mixture do not return to the heat as  the egg & cream mixture will scramble and given the pasta a curdled appearance

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