Pasta with Mushroom And Bacon Sauce

Ready in 1h

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1/4 c Cream or 1 heaped tablespoon
1 Stick celery; finely chopped
1/2 c Grated tasty mature cheddar
1 tb Pinenuts; toasted
1 tb Butter
1 bn Green shallots; (white
1 tb olive oil
2 Rashers bacon; rind removed
1/2 c Water
250 g Button mushrooms; sliced
; twists)
Chopped parsley
250 g Pasta; (fettuccine, medium
; bow ties, spiral

Original recipe makes 1 servings



Cook pasta in the usual way in plenty of boiling salted water. Meanwhile, put chopped bacon into a large frying pan with butter and oil and fry gently until fat sizzles, then push bacon to one side of the pan and add mushrooms and shallots. Cook gently for a few minutes, stirring often, then add celery, cream and water and bring to the boil. Simmer for a minute or so, then add the drained and cooked pasta. Heat gently in the sauce. Serve sprinkled with the cheese, toasted pinenuts and parsley. Serves 3 to 4. Per serving: 1215 Calories (kcal); 30g Total Fat; (21% calories from fat); 37g Protein; 201g Carbohydrate; 31mg Cholesterol; 183mg Sodium Food Exchanges: 12 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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