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One Sunday evening, the family was in the mood for pasta for dinner. Dinner was strangely silent and the children had sauce up to their ears!
116 people made this
- 200g spaghetti or other pasta
- 2 tablespoons olive oil
- 200g fresh mushrooms, thinly sliced
- 1 clove garlic, crushed
- 2 tablespoons minced parsley
- salt and ground black pepper
- 150g dry cured ham or prosciutto, thinly sliced
- 500ml crème fraîche
- grated Parmesan or Gruyère cheese
MethodPrep:5min ›Cook:15min ›Ready in:20min
- Bring a large pan of salted water to the boil, and cook the spaghetti until tender, about 10 minutes. Drain.
- Meanwhile, heat the olive oil in a large frying pan over medium high heat, and cook and stir the mushrooms until tender and golden, about 5 minutes. Stir in the garlic and parsley, and season with salt and pepper.
- Reduce the heat to low, and stir in the ham. Remove from the heat and stir in the crème fraiche. Return to cook over low heat just until warm, 1 or 2 minutes.
- Pour the sauce over the drained spaghetti, and serve with grated Parmesan or Gruyère cheese.
Reviews & ratingsAverage global rating:(4)
Reviews in English (2)
Very quick and easy to make, all the family loved it - 4 clean plates!!I tweaked it by adding fresh lemon juice-25 Feb 2018
Great with left over ham from Christmas-29 Dec 2016
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Bacon & mushroom pasta
A simple one-pan pasta dish with bacon, mushrooms and pesto - ready in under 30 minutes
- 300g spaghetti
- 1 tbsp olive oil
- 500g pack turkey thigh mince
- 2 shallots, finely chopped
- 2 garlic cloves, crushed
- 150ml white wine
- 300ml half-fat crème fraîche
- 2 tbsp wholegrain mustard
- handful tarragon, leaves roughly chopped, plus extra to serve
- 1 lemon, zested and juiced
Each serving contains
of the reference intake
Carbohydrate 65.2g Protein 41.9g Fibre 3g
Garlic Mushroom Pasta
- Calories 348
- Fat 5.1 g (7.9%)
- Saturated 2.6 g (12.9%)
- Carbs 58.1 g (19.4%)
- Fiber 3.5 g (13.9%)
- Sugars 4.3 g
- Protein 18.0 g (36.0%)
- Sodium 205.5 mg (8.6%)
Cook the pasta in a pan of boiling salted water according to the package instructions, then drain, reserving a cupful of cooking water. Meanwhile, peel and finely slice the garlic. Place it in a large non-stick frying pan on a medium-high heat with 1/2 a tablespoon of olive oil, followed 1 minute later by the mushrooms, tearing up any larger ones. Season with sea salt and black pepper, and cook for 8 minutes, or until golden, tossing regularly.
Toss the drained pasta into the mushroom pan with a splash of reserved cooking water. Finely grate in most of the Parmesan, stir in the crème fraîche, taste, season to perfection, and dish up, finishing with a final grating of Parmesan.
Excerpted 5 INGREDIENTS: Quick and Easy Food by Jamie Oliver. Copyright © 2017 by Jamie Oliver. Reprinted with permission from Flatiron Books. All rights reserved. Photography by David Loftus.
Put the crème fraîche, garlic, egg yolks and Parmesan in a large bowl and set it over a pan of simmering water making sure the water does not touch the base of the bowl. Whisk vigorously with a balloon whisk until the mixture is the consistency of runny honey it should be thick enough to coat the back of a spoon. Check the seasoning, then put to one side.
Put the tagliatelle and asparagus in a large pan of boiling salted water and cook for 3 minutes or until the pasta is al dente. Drain and toss with the crème fraîche and Parmesan sauce. Serve with plenty of black pepper and more Parmesan on top.
- 4 large potatoes
- 150 grams mushrooms
- 6 slices of raw ham (such as serrano or prosciutto ham)
- A few sprigs of fresh thyme
- Pepper and salt
- Olive oil
- 4 tablespoons of crème fraîche or sour cream
&uarr click on the photo to enlarge
- Paper towels
- Mushroom brush (or use paper towels)
- Baking sheet or oven dish
View the original recipe via:
Preparation – 45 minutes
Heat the oven at 200 Celsius/400 Fahrenheit.
Wash and clean the potatoes, remove excess water with paper towels and wrap them up individually in aluminium foil.
Bake the potatoes in the oven for approximately 45 minutes. The exact cooking time will depend on the size of the potatoes. You can use a fork to pierce the skin and check if they are fully cooked.
Meanwhile, clean the mushrooms with a mushroom brush or paper towels. Cut them into small pieces. Cut the slices of ham into thin strips and heat a little olive oil in a medium-sized frying pan.
Cook the mushrooms together with the thyme at a high temperature until they turn a delicious golden-brown colour. Add the strips of ham and cook everything a little longer. Remove the thyme sprigs and adjust the flavour of the dish with pepper.
Jacket potato with mushrooms
Finish the jacket potato with mushrooms – 15 minutes
Take the potatoes out of the aluminium foil and cut off the ends. Use a small (tea)spoon to remove the inside of the potato. Season this part of the potato with pepper and a little salt. Do not use too much salt, because the ham already flavours the dish with its salt.
Divide the fried mushrooms and ham over the potatoes and put them on a baking sheet or in an oven dish.
Bake the jacket potatoes for another 10 minutes in the oven, or until the ham is crispy and the potatoes have heated up again. Serve immediately with a tablespoon of crème fraîche or sour cream. Enjoy!
This chicken spiedini recipe will serve up to four people. Therefore, purchase about 2 pounds of skinless boneless chicken breasts. Adjust recipe as needed when preparing a dish for more than 4 people.
Other ingredients include: freshly grated parmesan cheese, plain breadcrumbs, fresh Italian parsley, lemon zest from 1 lemon, minced garlic, extra-virgin olive oil, and butter.
This recipe uses 12″ wooden bamboo skewers. Although, these skewers are 12 inches only half of the skewer will be used. Once the chicken is assembled on the skewer then cut off excess skewer and discard.
This recipe uses plain breadcrumbs but if you have Italian breadcrumbs on hand that will work fine too but it’s not necessary.
Using a microplane grate parmesan cheese and zest lemon. Chop parsley and either chop garlic or press with a garlic press.
Combine cheese, lemon zest, bread crumbs, parsley and garlic in a shallow pan. Mix well and set aside.Seasoned Breadcrumbs
To avoid any salmonella issues remove chicken from store bought package, place in a gallon plastic bag and seal making sure air has been expelled from bag. Please be sure to wash hands after handling raw chicken.
Using a meat mallet, gently pound chicken in the baggie to nearly 1/4 to 1/2 inch thickness. Then remove chicken from bag and cut into 1 1/2 inch width strips making 12 pieces. By using a meat mallet this process will tenderize the chicken and also make for an even bake.
In a shallow bowl add olive oil. Over medium heat melt butter and add to shallow bowl of olive oil.
Taking one chicken strip at a time dip in butter/oil mixture then dip into bread crumbs making sure to coat chicken evenly on all sides. Gently roll 3 chicken strips individually into a ball, prick with skewer and set aside. Cut off excess kabob so chicken will fit in the baking pan. It’s best to use a baking pan where the spiedini fits snugly without touching and without any extra space. I use a rectangle baker like this.
Bring a large saucepan of salted water to a boil overa high heat. Add the spaghetti and cook according topackage instructions until al dente.
Beat the eggs and season with freshly ground blackpepper then set aside.
Crush the garlic cloves. Heat a large pan over amedium heat and add the butter. As soon as it hasmelted, add the diced bacon pieces.
Cook the bacon pieces for five minutes, stirringoften, until they are golden and crisp. Turn the heatto low.
When the spaghetti is ready, lift from the water witha fork or tongs and put into the frying pan with thediced bacon pieces. Retain the pasta water.
Mix most of the Parmesan in with the eggs, reservinga small handful.
Remove the pan of spaghetti and bacon from theheat. Quickly pour in the egg and Parmesan mixtureand use the tongs or a long fork to turn the spaghettiso it&rsquos coated. The egg and Parmesan mixture shouldthicken but not scramble.
Add some extra pasta cooking water to keep it saucy,several tablespoons should do it. Season with a littlesalt, if needed.
Serve immediately and scatter with the remainingParmesan and some fresh parsley and a grind ofblack pepper.
DID YOU KNOW?
The Carbonara recipethat we know today wasrecorded in &ldquoThe Ladyin the Kitchen&rdquo by FelixDessì from 1955, witheggs, garlic, pepper,Parmigiano and pancettafirst appearing in theingredients list.
Chicken with creamy mushroom sauce – Recipe
This Chicken with creamy mushroom sauce has a real depth of flavour that makes a special meal of simply cooked chicken.
2 tbsp unsalted butter
3 tbsp olive oil
350g/12oz chestnut mushrooms, thinly sliced
1 brown onion, finely chopped
2 garlic cloves, crushed
1 tbsp fresh thyme leaves
1 tsp ground coriander
1 tsp ground cumin
100ml/3½fl oz dry white wine
300ml/10fl oz chicken stock
150ml/¼ pint double cream
100g/3½oz crème fraîche
1 tbsp Dijon mustard
small handful fresh flatleaf parsley leaves, finely chopped
small handful fresh tarragon leaves, finely chopped
4 chicken breasts, skin on
sea salt and black pepper
cooked white rice, to serve
tenderstem broccoli, to serve
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