Chef and Entertainer: Pasta with bacon or ham, mushrooms, cream and blue cheese

Pasta with bacon or ham, mushrooms, cream and blue cheese

Simple and quick to make.

      Chop up 2 onions and a packet of bacon or a generous quantity of good, strong flavoured ham.
             If using bacon  cook it the way you like it, either crisp or soft.

Chop up a punnet of mushrooms

Fry the onions in a small quantity of oil and then add the mushrooms and bacon or ham.

Break up a block of Blue cheese, add to mixture and stir over low heat until melted.

Mix the cheese through well, add cream and heat up slowly while stirring.

Cook the pasta of your choice (I used Fettuccine) according to instructions on packet.



Add the seasoning of your choice, I like Ina Paarlmans Rosemary and Olive seasoning.

Go slowly on the salt if you are using bacon or salty ham.

Ground black pepper is a must and chopped parsley or rocket is optional.

If the sauce does not seem to be enough a little milk may be added.

Be sure that your sauce is nicely seasoned.

Once the sauce is very hot, but not boiling madly, pour it over the pasta and serve with a crunchy salad.

This dish is even yummier served the next day when the flavours have blended.

I often add a bunch of chopped spinach to this dish if I have the time for chopping.

You can also leave the mushrooms out and only add spinach.

This is actually a "play with your food" recipe.... Be adventurous.

I drew on the plate with a balsamic vinegar reduction.

Enjoy!

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