Hello Everyone! It’s week 3 of Pasta Month and I’ve got a few things to say before we dive into the recipe. I apologise in advance that what I am about to say has nothing to do with the upcoming recipe – it’s more me telling you about my day/week and upcoming week. So if you don’t want to read this part, you can skip onto the recipe 🙂 Anyway, so last week Friday I had a nice dinner with my colleagues and then we ended the night escaping from a hostage-themed escape room and we did pretty well I must say! We escaped within an hour and one minute – which from what I remember is 14 minutes earlier than the set time limit hooray! Hostage is one of their new rooms, and the other is The Ring-themed *OMG* which I really want to try out with my friends, but I know I will probably regret it later on.
On Sunday, I also spent the afternoon with different colleagues and we watched The Conjuring 2 – which I don’t know whether it was a huge mistake or not haha. I didn’t think I was that scared from the movie, but I only knew that I was definitely scared when I could barely sleep that night. The image of Valak kept appearing in my head in the dark room – but I was definitely fine the next day/night. We then had dinner and said our goodbyes. Today, a few colleagues of mine headed over to the KFM studio to do a voice recording – basically just getting us to wish everyone “Selamat Hari Raya” for the upcoming festivities next month. It was actually quite fun in the end even though I had to convince just one colleague that I did not want to do the script in Malay because they’d all probably laugh at my pronunciation and intonation.
And that’s all I have for you – OH I almost forgot! Tomorrow morning I’ll be flying of to Singapore again for a couple of days. Taking a small break from work to do some shopping, eating, and meeting up with friends – it going to be a great weekend ahead!
PREP TIME 5 MINS | COOKING TIME 10-15 MINS | SERVES 5
- 500g trine (curly fettuccine) pasta, or any other pasta shape
- 250g rindless bacon rashers, thinly sliced
- 1 punnet (250g) brown mushrooms, thinly sliced
- 40g unsalted butter
- 300ml thickened cream
- 1/3 cup parmesan cheese
- 5 spring onion stalks, chopped
- Ground salt and black pepper, to taste
- Olive oil
- Bring a large pot of salted water to a boil. Cook the trine pasta according to packet instructions or until al dente.
- While the pasta is cooking away, heat about 1 tablespoon of olive oil in a large frying pan over medium-high. Cook the bacon until slightly browned and then remove from the pan. Add in the unsalted butter and then the mushrooms and cook for about 3-4 minutes or until soft. Then add in the pale parts of the chipped spring onion.
- Add in the cream together with about a cup of the pasta water and parmesan cheese. Turn the heat down to low and bring the mixture to a low simmer.
- Once the pasta is done, drain and then transfer the pasta to the cream mixture together with the fried bacon bits. Turn the heat back up to medium-high and then give it a good mix. Top with the remaining spring onions and then turn the heat off.
- Season with salt and pepper and toss until well combined. Divide the pasta among serving dishes and top with extra parmesan. Serve and enjoy!
– Ally xx