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Easy carbonara with Paysan Breton cream cheese

Creamy and delicious the pancetta and mushrooms paired with cream cheese make this carbonara-style pasta dish so quick and easy to cook.  Just the thing for a busy mid-week supper.

Serves: 4

Preparation Time: 5 minutes

Cooking Time: 15 minutes

You’ll need:

 250g spaghetti

100g cubed pancetta

6 mushrooms, sliced

A small handful of flat leaf parsley, chopped

1 carton Paysan Breton Cream Cheese with Sea Salt (at room temperature)

Salt, pepper and grated

Grated parmesan to serve

What to do:

Cook the spaghetti in boiling water following the pack instructions.

Meanwhile, cook the pancetta in a large frying pan and once it is crispy, set to one side. Add the mushrooms to the pan and cook until golden, you may need to add a splash of oil or a little butter if your pan seems dry.  Put the pancetta back into the pan and add the cream cheese over a low heat and let it melt.

Drain the pasta, reserving half a mug of cooking water. Add the spaghetti to the pan with the chopped parsley and some black pepper.  Stir everything together gently and add the reserved cooking water a little at a time to achieve a silky sauce.

Serve immediately with grated Parmesan.

Recipe courtesy of Paysan Breton UK

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