Creamy courgette and crispy bacon pasta recipe from MamaCaz |
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IngredientsFor 2 people:Courgettes - I allow about 1.5 medium sized courgettes per adult (less for children) Bacon (ideally back bacon but not too lean) - approx. two rashers per person 1 or 2 cloves of garlic Half teasp chilli powder 2 tbsp cream cheese (ie Philadelphia) Dried pasta |
Handy HintDon't be tempted to add salt without tasting first - although the amount of salt varies hugely from one batch of bacon to another, I rarely need to add any to this dish. |
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Method1. Cut up bacon into little pieces, and fry until crispy. I don't usually add any oil to the pan, as the bacon should release its own as it cooks.2. Get the pasta cooking 3. Slice the courgettes into finger-shaped pieces, approx 3cm long and max of 1cm wide. When the bacon is crispy, add these and the (crushed) garlic to the pan and fry them for about 5 mins until they are just starting to soften. 4. Lower the heat and add the chilli powder at this stage, and stir in. Add a tablespoon of water out of the pasta pan, and then the two tablespoons of cream cheese. Stir it around. 5. Throw in the cooked, drained pasta. Test for seasoning, adding black pepper to taste, then serve as soon as the cheese has heated through. |
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