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Bacon and Onion Pasta
To serve – 4
Preparation time – 3-4 minutes
Cooking time – 20 minutes
A simple but totally delicious dish for everyone to enjoy. Serve with salad and garlic bread
400 g farfalle pasta 1 tbsp olive oil 2 onions, finely sliced 1 garlic clove, finely sliced 200 g smoked bacon rashers, cut into bite size pieces 300 ml half-fat crème fraîche Small bunch of fresh flat-leaf parsley, leaves picked and chopped
- Fill a large pan with boiling water from the kettle and put over a medium heat to bring back to the boil. Lightly salt and add the pasta and cook for 10-12 minutes until al dente*.
- Drain and return to the pan.
- While the pasta is cooking, heat the olive oil in a pan, then add the onions and garlic. Cook over a medium heat for 8-10 minutes, taking care not to let the garlic burn, then add the bacon pieces and continue to cook for 5 minutes until the onions are just starting to turn golden and the bacon is crisp.
- Stir the onion and bacon mixture into the pan of cooked pasta, add the crème fraiche and parsley, and mix to heat through.
- Season and serve.
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