Krystel Hudson's Creamy Bacon and Mushroom Spaghetti
Krystel Hudson's Creamy Bacon and Mushroom Spaghetti
Ingredients
1 packet dried spaghetti
500g button mushrooms
1 large onion
2 cloves of garlic
6 pieces Heller's Butchers middle bacon
1/2 cup of chicken stock
1 teaspoon of smoked paprika
2 tablespoons Worchester sauce
150g sour cream
Freshly ground pepper
Grated cheddar cheese to garnish
Method
Put the spaghetti into a pot of boiling water seasoned
with salt.
Slice onions into thin strips. Over a medium heat, soften
onions.
While the onions are cooking, crush, peel and finely chop the
garlic.
Chop the mushrooms into quarters. Add the garlic and
mushrooms to the onions and stir often.
You don't want the onions, garlic or mushrooms to brown.
Remove the rind from the bacon and cut into thin strips approx 5cm
long.
Add to the fry pan and cook through.
Add the chicken stock, paprika, Worchester sauce and ground pepper
and stir.
Let it bubble for a minute for the flavours to combine.
Turn the heat down to low.
Add the sour cream and stir until combined.
Drain spaghetti and add to the fry pan.
With tongs, combine with bacon and mushroom sauce.
Transfer to a presentation plate and grate (with the small side
of the grater) cheese over the top (be generous).
Finish with a flourish of ground pepper and voila& you're
done!
(Broadcast: 12 June 2012)
