Pasta Alfredo
A classic creamy, bacon and mushroom pasta dish
Equipment
- 1 Pot
- 1 Pan
- 1 Cutting board
- 1 Spatula
Ingredients
Main ingredients
- 200 g Tagliatelle pasta / Fettuccine (2 Cups or 2 handfuls)
- 200 g Bacon
- 1 Medium onion
- 200 g Mushrooms
- 4 Cloves Garlic (Crushed)
- 1 tbsp Butter
- ½ tsp Salt
- ½ tsp Ground black pepper
Sauce
- 2 tbsp Butter
- 1 tbsp Flour
- 1 Cup Cream (250 ml)
- ½ Cup Full cream milk
- ½ tsp Ground black pepper
- ½ tsp Nutmeg
- 100 g Grated Parmesan
Instructions
Preparation
- Dice the onion
- Crush the garlic
- Dice the bacon into small pieces (This is easier if the bacon is slightly frozen)
- Chop the mushrooms into quarters
Pasta
- Bring 1 liter of water to the boil in a pot on the stove
- Add a pinch of salt to the water
- Add the pasta and cook for 10 minutes until al dente
- Drain the water from the pot
- If it’s your first time making this recipe – make the pasta at the end
Fry the bacon, onions and mushrooms
- Add 1 tablespoon of butter in a deep pan or pot on medium heat until the butter melts
- Add the diced onions to the pot and saute until they smell amazing
- Add the crushed garlic while the onions are sauteing
- Add the diced bacon and keep sauteing
- Add the chopped mushrooms and keep sauteing
- Season with salt and ground pepper as you work
Make the white sauce
- If you are a more experienced cook you can make the sauce in the pot with the main ingredients. I prefer to make the sauce in a separate pot
- Melt 2 tablespoons of butter in a stainless steel pot on medium heat
- Add the flour to the melted butter and stir to form a paste called a “roux
- Add the cream while you keep stirring
- Add the full cream milk and keep stirring
- Add salt, pepper and nutmeg and keep stirring
- After about 3 minutes your sauce should start to thicken
- Add the grated Parmesan and stir until it melts into the sauce
Combine and serve
- Add the sauce to the bacon, onion and mushroom mixture in your first pot and mix slowly with a large spoon
- On a plate dish up some pasta and cover with the Alfredo sauce