Culture Street

One of those golden recipes that take only moments to plan and minutes to make.

Serves 4

10 slices bacon or pancetta
150g parmesan cheese
400g dried rigatoni pasta
olive oil
300g frozen peas
2 heaped tablespoons crème fraîche
1/2 punnet mushrooms, sliced
1/2 punnet rosa tomatoes, halved
sea salt and freshly ground black pepper

Bring a large pot of salted water to the boil, add the pasta and cook according to the packet instructions

Get a large frying pan over a medium heat and add a good lug of olive oil. Add sliced bacon to the pan and fry.

As soon as the bacon is golden, add your frozen peas, mushrooms, and tomatoes and give the pan a good shake.
Once the mushrooms have softened, add the crème fraîche.

Drain the pasta in a colander, and add to the frying pan along with the grated parmesan. Once the parmesan has melted into the sauce, remove from heat and serve.

Recipe and photography from Celeste Vlok

You Might Also Like

Food

Treat for Tuesday: White Chocolate Truffles

White Chocolate Truffles (with coconut, lemon and macadamia)

On March 12, 2013

Food

Roasted Vegetable Pizza

Serves 4

On August 22, 2014

Food

Easy Weeknight Meals for the Family

Master Chef champion and Head Chef and Nutritionist at My Food Bag , Nadia Lim has just released a new cookbook for tasty, healthy, quick weeknight dinners. Here are four...

On April 24, 2015
 

Food

Outdoors Thai Green Curry

Okay, this may be radical, but Thai curry can be great for a barbecue. Instead of being poached in a spicy bath, the ingredients are seared on the barbie and...

On January 8, 2016

Food

Madeleines with Strawberry Rosewater Glaze

The brilliant thing about these little French butter cakes is that they age so well but, if you eat them soon after they come out of the oven, you’ll catch...

On December 15, 2017

Food

COCONUT BIRCHER WITH BANANA

PREP 15 MINUTES | CHILL OVERNIGHT OR 8 HOURS

On November 3, 2017
 
Copyright © 2012 - 2019 Culture Street
Contact: info@culturestreet.com.au