This hearty pasta dish is designed to warm you on a cold night and help you use up the last bit of Anchor Cream!
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4
20 min
Creamy Bacon & Mushroom Pasta
Creamy Bacon & Mushroom Pasta
Creamy Bacon & Mushroom Pasta
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook according to the package instructions until just tender. Drain and set aside.
- In a large frying pan, heat a small amount of oil over medium heat.
- Add the bacon and mushrooms. Cook until the bacon is crisp and the mushrooms are browned and tender.
- Add the garlic and cook for another 1-2 minutes, until fragrant—season with salt and pepper.
- Reduce the heat to low. Add the sour cream, cream, and stock to the pan, stirring to combine.
- Add Parmesan cheese and stir until the cheese is melted and the sauce is smooth.
- Divide the pasta among shallow bowls and top with the bacon and mushroom sauce. Sprinkle with parsley and a grind of black pepper.
Cream & Custard
Anchor Fresh Cream
Anchor’s Fresh Cream is full of flavour. The fresh Kiwi classic, it adds richness and depth to anything you create in the kitchen – and it coats the quintessential pavlova like a dream.
- Cooking and baking
Unit Sizes: 300mL, 500mL, 1L, 2L
