A seriously easy and delicious cheesy pasta sauce, with golden toasted mushrooms and crispy bacon. It’s addictive, decadent and easy enough to whip up on a weeknight. Open a bottle of Yealands Reserve Chardonnay and float away with its beautiful layers of ripe lemon and stone fruit. The perfect match for this delicious pasta dish.
SERVES 2 (double for 4 people)
PREP TIME: 15 MINS
COOKING TIME: 12 MINS
Fry the bacon in 1 tbsp of butter over medium – high heat until really crisp and golden. Set aside.
Cook the mushrooms next - I do them in two batches so they don’t crowd. Melt 1 tbsp of butter with 1 tbsp olive oil and add half of the mushrooms. Toss then leave to cook only turning once until golden, 5 – 7 minutes. Repeat with the second half or do them in two pans at the same time. Set aside with the bacon.
Add your pasta to a pot of well salted boiling water.
Melt 3 tbsp (40g) of butter in a pot that will be big enough to fit all the pasta in over a medium high heat. I used a medium saucepan.
Add the flour and whisk into a paste for a minute.
Turn the heat down and add the milk gradually, whisking vigorously and scraping round the sides of the pan to incorporate the butter/flour mixture evenly.
Continue to cook until it simmers gently and coats the back of a wooden spoon, a few minutes.
Add the cheese in three separate lots, whisking in between so it melts into the sauce before adding the next lot. The heat should be quite low here.
Add the pepper, mushrooms and bacon. I reserve a few mushrooms and bacon pieces to use on the top.
Add your pasta straight in and let it gently bubble for a minute or so.
Serve and top with the reserved mushrooms and bacon, the rosemary and an extra grating of parmesan. Add a drizzle of truffle oil for extra decadence.
Recipe created for Yealands by Burnt Butter Table.
Wine match: Yealands Reserve Chardonnay.