Pasta
Tuna and mushroom pasta bake
Spaghetti in tomato sauce
Spinach and bell pepper pasta
Pasta with roasted cauliflower and tomatoes
Creamy avocado pasta
Pasta with peas and bacon
I was using the white back ground after a while. I love to work on white background. I feel it enhances the food better and you really don’t need to use more props. Keeping it simple and elegant.
Give me a bowl of pasta any time of the day and you see me happily gobbling it way and if its white sauce, more better. Of the few pasta recipes that I treasure, this is one my favorite and trust me I am addicted to these.
It’s easy to whip up, but please make sure that, once you add the egg-cream mixture to the pasta; do not overheat or cook for too long else egg will start to scramble. And yes you can use any pasta of your choice.
You need –
- Fusilli – 2 cups
- Frozen peas – 1/2 cup
- Streaky bacon – 100 grams, chopped
- Parmesan cheese – 1/4 cup
- fresh basil – finely chopped, 1 tablespoon (plus extra if you want to garnish)
- Dried Italian herbs – 1/4 teaspoon
- Whipping cream – 1/2 cup
- Egg – 1
- Olive oil – 2 teaspoon
- Salt and pepper to taste
How to-
Heat oil in a pan and add the Bacon. Cook until crisp and drain on a kitchen towel. Set aside.
In a sauce pan bring water to boil and add the peas. Cook till tender. drain and set aside. In mixing bowl , whisk together the egg, cream, Parmesan cheese and herbs. Add the cooked peas and mix well.
Cook the pasta as per the packet instructions or until al dente. Drain well and turn to the pan. Add the cream mixture and over a low heat and warm through, gently stirring. Season with salt and pepper.
Turn off the heat and add the bacon, basil and mix gently and serve immediately.
