Staying true to its reputation for unpredictable and horrid weather, this week in the UK has been awfully cold, which meant that I had no desire to leave my house. So I decided to scrummage through my kitchen and see what I could whip up. Luckily, I had the ingredients for one of my favourite home comforts, a creamy garlic and mushroom pasta with lots and lots of cheese. For me this dish represents what makes a great dish: easy to make, tasty and heart-warming.
I hope you enjoy, let me know what you think!
WHAT YOU’LL NEED
- Wooden spoon
- Frying pan
- Chopping board
- 300ml double cream
- 200g bacon / pancetta
- 150g Mozzarella cheese to serve (Optional)
- 60g Parmesan
- 1 onion
- 1 scotch bonnet
- Salt and pepper to taste
- 4x garlic
- 500g spaghetti
- Heat the frying pan until its slightly hot, then add the pancetta to fry until golden and slightly crispy.
- Using the excess oil from the pancetta, fry the chopped onions and scotch bonnets (optional). Once the onions are soft, add the mushrooms.
- Whilst the mushrooms are cooking, boil some hot water in a saucepan. Following the instructions on the packet, add the spaghetti. (Tip: Make sure they are al dente (firm), so that the spaghetti doesn’t end up being too soft when you simmer in the cream later).
- Whilst the spaghetti is cooking, gradually add the double cream to the mushrooms and stir. Add seasoning to taste.
- Once ready, add in the spaghetti gradually and stir.
- Leave to cook for 10 minutes – then you’re ready to serve!
- I serve with mozzarella cheese (an excessive amount, because why not?), but you can serve with parmesan.