Hello there! Today I’m posting one of my all-time favorite pasta recipe. Alfredo sauce might be a staple pasta sauce but I do have a particular way of cooking it and I want to share it with you. Bon appetit!
4-6 cloves of garlic
1 medium-sized onion
200g streaky bacon
300g mushroom (assorted or button mushrooms)
2 cans 250g all-purpose cream
2 cups water
1/2 cup grated parmesan cheese
3 tbsp olive oil
salt and pepper to taste
450g pasta, cooked al dente on a pot of boiling water with a pinch of salt and a teaspoon of vegetable oil (or check instructions at the back of product labels)
Tip on cooking pasta: To get the consistent texture of the noodles, boil the water first before putting in pasta than the other way around. Occasionally stir as this avoid getting chunks of noodles sticking together.
1. In a pan, saute onion and garlic on olive oil. Add in bacon and let it simmer for 5-10 minutes or depending on your preferred bacon texture. For this recipe, I prefer the bacon not toasted and dry. A little oil from the meat adds taste to the sauce.
2. Toss in mushrooms and let it cook until it softens and turns into a lighter brown. Add all-purpose cream and let it simmer for 5 mins. Add in water and gently stir to mix with cream. Add salt and pepper to taste and let it simmer for another 5-10 minutes.
3. Toss pasta into the pan and mix well with sauce. Serve with grated parmesan cheese.