1.Place in a non-stick saucepan the onion with the garlic and stock. Gently cook for 4-5 min., stirring frequently. Remove all visible fat from the bacon (or buy the medallions), cut into strips, add to the pan and cook on high until the bacon has cooked through.
2. In a small bowl whisk the fromage frais, eggs, parmesan cheese, parsley and seasoning.
3. Cook the pasta of your choice, drain and return to the sauce pan on a very low heat. Add the bacon mixture and then the egg mixture. Stir and cook for a further 3 minutes.
|Salt And Pepper To Taste|
|Parmesan Cheese||1 Tbsp|
|Chopped Fresh Parsley||2 Tbsp|
|Quark Or Fat Free Fromage Frais||1 Tbsp|
|Vegetable Stock (Vecon Or Bouillon)||2 Tbsp|
|Very Lean Bacon||57 G|
|Small Onion. Finely Chopped||1|
|Cloves Garlic- Peeled And Finely Chopped||1|
Instead of the bacon you can use Peas, green beans and asparagus to make it a primavera sauce. Also try it with smoked salmon and Peas. Very versatile sauce and delicious.
Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent’s scarcity of sugar. Today, ... keep reading
Trapiche is situated in the Mendoza region of Argentina. The winery was established in 1883 and they are well known for producing quality wine at affordable prices. This is a great example of Sauvignon Blanc from the Mendoza region. Fresh aromas of grapefruit, crisp blackcurrant leaf, green pepper and grassy back notes. Buy this wine if you like: Dry whites with lively fruit and fragrant aromatics.