Making cream pasta with whipped cream
I was obsessed with oil pasta and vongole pasta for a while, but today I saw whipped cream in the refrigerator that was about to expire, so I prepared a thick cream pasta to organize the whipped cream.
2 serving
Within 30 minutes
예쁜나무숲
Ingredients
  • If it's spaghetti
    200g
  • Bacon
    120g
  • King oyster mushroom
    1ea
  • Garlic
    6piece
  • peperoncino
    6ea
  • Milk
    200ml
  • Whipping cream
    250ml
  • olive oil
    3spoon
  • Salt
    1spoon
Cooking Steps
STEP 1/9
First, chop up the garlic and cut the mushrooms and bacon into bite-size pieces. It doesn't matter if you use minced garlic, but you can cut it on one side.
Instead of mushroom, I used mushroom, but it's good to use it depending on your taste or refrigerator ingredients.
STEP 2/9
Put 1.5L of water and 1 spoonful of salt in a pot, then boil the noodles when the water boils. It's good to boil the noodles with al dente. I boiled the linguine noodles for 6 minutes.
STEP 3/9
Place the boiled noodles in a strainer, drain, add 1 spoon of olive oil and mix.
STEP 4/9
Put 2 spoons of olive oil in a preheated pan and stir-fry garlic to give off the garlic scent
STEP 5/9
Then add the bacon and stir-fry until golden brown.
STEP 6/9
Crush the pepperoncino into small pieces and stir-fry the mushrooms.
STEP 7/9
Add 200ml of milk and 250ml of whipped cream and bring to a boil. Instead of whipped cream, you can add 2 slices of cheddar cheese
STEP 8/9
Lastly, if you add the boiled pasta and mix it, the cream pasta is complete.
STEP 9/9
It's good to put it in a bowl and sprinkle cheese and pepper if you like. It's been a while since I made thick cream pasta!
I forgot about it for a while, but it's easy to make and it's a simple meal
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