Cream cheese pasta with rosemary and bacon


Ingredients 7
Servings 4
Time

Ingredients

  • 10
    rashers rindless back bacon
  • 45
    ml
    cream
  • 15
    ml
    finely chopped fresh rosemary
  • 250
    ml
    fromage frais
  • salt and milled pepper
  • 500
    g
    linguine or tagliarini
  • 1
    bunch spring onions, chopped
 

Method

 
Cook pasta according to packet directions. Drain and keep warm while making sauce. Grill bacon under a preheated grill until crisp. Chop finely and keep warm. Heat cream to just under boiling point and stir in rosemary. Add fromage frais and cook over low heat, stirring, until smooth. Add pasta to cream sauce. Stir to heat through and season to taste. (If you need more liquid, add a little extra cream or a dash of milk.) Spoon into heated bowls and top with reserved bacon and chopped spring onions.
 

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