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

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