Pasta alla Panna

Pasta with mushrooms and cream sauce

Ingredients

3 tbsp butter
1½ cups of bacon, diced
3 cups of finely-sliced mushrooms
salt and pepper to taste
½ cup Besciamelle sauce (or 1 tbsp plain flour)
4 cups of fresh cream
¼ cup chopped parsley
¾ cup parmesan cheese, freshly grated

Method

Your pasta should be nearly cooked before you begin to cook the cream sauce, because cooking the sauce will only take you around 10 minutes.

Place your butter and bacon in a medium-sized saucepan, and cook them for about two minutes over a medium heat. Add the mushies and stir, sprinkle the salt and pepper and stir again. Now cook for three minutes, but be careful not to overcook the mushrooms. You want mushies (Aussie slang for mushrooms), but not mush. Add the Besciamelle sauce (or the flour) and stir in the cream to thicken things. Cook for two minutes more.

Finally, add the cooked pasta (any type will do) and cook for 1-2 minutes. You can add a little extra cream if the food looks like it is a bit dry. Toss it and serve. Garnish your Pasta alla Panna with chopped parsley and generous sprinkles of parmesan cheese.

Bon appetito!

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