Swell Cafe's mushroom bacon creamy pasta
3 cups casarecce or other pasta
500g portobello mushrooms, chopped
400g bacon, chopped
1 onion, chopped
3 cloves garlic, finely chopped
750ml cream
oil and butter for frying
salt and pepper
pasta
chopped parsley and finely grated parmesan for garnish
Cook pasta in a pot of boiling water according to packet instructions until al dente, or just cooked.
Dice the mushrooms and cook in a pot with a little oil and butter until they start to caramelise.
Add the chopped bacon and onion and finely chopped garlic and cook until the onion turns translucent.
Add cream and simmer until it starts to bubble at the edges of the pot. Check the seasoning and add salt and pepper to taste.
Serves 6-8.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
