Creamy bacon and Roquefort pasta

    Creamy bacon and Roquefort pasta

    (32)
    7saves
    40min


    32 people made this

    About this recipe: 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 

    1. 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.
    2. 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.
    3. Stir in the double cream, salt, pepper, Roquefort cheese and passata; cook for 5 minutes, stirring continuously. Pour over cooked farfalle pasta and serve.
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    Reviews & ratings
    Average global rating:
    (32)

    Reviews in English (32)

    by
    16

    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)

    by
    7

    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)

    by
    5

    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)

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