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Heerlik en so gou om te maak.

  • 10 slices thick cut bacon, cut into ½ inch slices
  • 1 tablespoon olive oil
  • ½ onion, finely chopped
  • 3 large cloves garlic minced
  • 250 g ribbon pasta
  • 2 cups chicken broth
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup heavy cream
  • 1 cup finely grated Parmesan cheese
  • 1-2 teaspoons cornstarch
  • 1 tablespoon water
  • 1-2 tablespoons fresh basil, finely chopped

In a large skillet, heat the olive oil over medium heat, and cook bacon until crisp.
Transfer to a paper towel to drain.
Drain all but 1-2 tablespoons in pan.
Cook onion over medium heat until soft, stir in garlic and cook an additional 30 seconds.
Add in pasta, broth salt and pepper and stir well.
Bring to a boil, cover and reduce heat to a simmer.
Cook for 15- 20 minutes or until pasta is tender, stirring every 4-5 minutes.
In a small bowl combine cornstarch with the water and stir into the skillet.
Remove from heat and stir in cream and all of the cheese until cheese has melted.
Garnish with chopped bacon and basil.

Recipe and Photo : Elize de Kock


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