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Composition for Creamy Pasta with Asparagus and Bacon:
- Give 2 of servings Pasta of your choice
- Require 3 for Asparagus
- Provide 1 of packet Shimeji mushrooms
- Give 150 grams Bacon
- Provide 1 tbsp - White flour
- Provide 100 ml for ◎Heavy cream
- Provide 100 ml for ◎Milk
- Require 1 tbsp - ◎Oyster sauce
- Require 1 tbsp Spicy brown mustard
- Need 1 - Olive oil
- Require 1 - Pepper
- You need 1 for garnish Italian parsley
Creamy Pasta with Asparagus and Bacon making process:
- Boil the pasta in heavily salted water. I usually do this in the microwave.
- Cut the asparagus diagonally, cover with plastic wrap, then microwave for 50 seconds. Remove the stems from the shimeji mushrooms and separate them. Cut the bacon into thick, wide strips.
- Heat olive oil in a pan over medium heat, and saute the bacon until golden brown.
- Add the shimeji mushrooms, and continue sautéing until soft and wilted. Add the flour, and continue mixing with all the ingredients.
- Add the ◎ ingredients and bring to a boil. Turn down the heat, keep mixing occasionally, and simmer until nicely thickened. Adjust with pepper to taste.
- Add the freshly cooked pasta and asparagus, and toss well so that the pasta absorbs the sauce.
- Transfer to a plate and serve.
- I used Maille brand grainy mustard.
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