Creamy bacon and Roquefort pasta
A deliciously filling Italian-inspired pasta dish. Bacon, mushrooms and Roquefort grace a creamy tomato sauce, which is served over farfalle pasta. Enjoy for lunch or dinner.
Ingredients
Makes: 4
- 500g farfalle pasta
- 25g butter
- 2 rashers streaky bacon, roughly chopped
- 1 onion, sliced
- 50g fresh mushrooms, quartered
- 175ml double cream
- 1 teaspoon salt
- 1 pinch black pepper
- 60g Roquefort cheese
- 110g passata
Method
Prep:20min ›
Cook:20min ›
Ready in:40min
- Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a frying pan over medium heat, cook bacon and onion in the butter for 7 to 8 minutes. Add mushrooms and cook 2 to 3 minutes more.
- Stir in the double cream, salt, pepper, Roquefort cheese and passata; cook for 5 minutes, stirring continuously. Pour over cooked farfalle pasta and serve.
Similar recipes
Recently viewed
Reviews & ratings
Average global rating:
(32)
Reviews in English (28)
Very quick and very easy to prepare, but above all this recipe was delicious. I used fat free sour cream and skim milk rather than the heavy cream, and still managed to pull off the magnificant flavor. We will definately make this again! - 06 May 2001 (Review from Allrecipes US | Canada)
HOLY SMOKES!!!! I can not even express how delicious this sauce is. My husband and I both loved it. Both of us agree it is our favorite recipe found here yet. I'm thinking the recipe calls for too much pasta so I would recomend making less when you make it. DEFINATELY make it though. It is a must try!! - 06 Nov 2007 (Review from Allrecipes US | Canada)
This recipe was great. I made a few changes along the way. I used more tomato sauce and less cream and also used parmesan cheese because that is what I had. I will make this again. - 10 Jan 2008 (Review from Allrecipes US | Canada)