Saturday 23 May 2009

Bacon, Red Pepper and Mushroom Spaghetti

I don't often feel like a 'normal' savoury meal deserves a post. After all, however often we bake, it's not a necessity, it's not sustenance, it's something special. Baking doesn't feel everyday, even if it is done everyday.

This dish isn't something fancy, it's not a big palaver of a dinner party dish, but it's everyday. It tastes wonderful, don't get me wrong, but it's just... normal.

Close to the house in Cornwall there's this little farm stall with an honesty box just off the lane. They sell all their fresh veg along with eggs, some cakes, kindling etc etc. I miss fresh farm veg a lot in Verbier, as we have to buy supermarket stuff, at least in winter. Even onions are just so much better like this.

It doesn't need dressing up - I always feel the mark of amazing veg is that I would happy eat a plate of it on its own, with nothing but a little butter and salt and pepper. Perhaps not the onions, though!

This is a lovely, light spaghetti, though it feels fairly indulgently creamy. It's great to have some English bacon for a change - the thick smoked slabs of meat that are so different from Swiss bacon.

I adore red peppers, too - I used to devour whole peppers as a small child. I have no time for the green ones, though - only red, yellow, orange. Sunny colours! This was one of those lovely long ones which taste like bell peppers but look like chili- I think some people call them Italian sweet peppers?

I don't have a hugely detailed recipe - it's so simple anyway, it would be silly to get over-accurate on it.

Bacon, Red Pepper and Mushroom Spaghetti
(Serves 2)

1 onion
1 sweet pepper
3 rashers of thick bacon
3/4 big mushrooms
handful of parsley
100ml creme fraiche
100g spaghetti

Put the spaghetti on to cook according to the packet instructions. Soften the chopped onion with a little olive oil in a frying pan on a fairly high heat. Add the chopped bacon and cook for a minute or two before turning the heat down a little and adding the chopped mushroom and pepper. Heat until the mushrooms look wilted and cooked and the bacon is cooked through. Drain the spaghetti. Stir in the creme fraiche and parsley until the creme fraiche takes on a darker colour from mixing in and melts a bit, then toss the spaghetti into the saucepan, mix and plate up.

1 comment:

If you would like to leave a comment or question, please do - I appreciate every one and will reply as soon as possible.