Ribbon noodles with creamy broccoli-bacon sauce

Name: Ribbon noodles with creamy broccoli-bacon sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 375 g Broccoli; 150 g Mushrooms; 400 g wide spaghetti (e.g. linguine); 7-10 Tbsp Salt; 1 TEASPOON Oil; 6 discs Bacon; 8 Stem(s) Marjoram; 75 ml dry white wine; 250 g Whipped cream; 5 TABLESPOONS Milk; 150 g Cream processed cheese (50 % fat in dry matter); 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

375 g Broccoli
150 g Mushrooms
400 g wide spaghetti (e.g. linguine)
7-10 Tbsp Salt
1 TEASPOON Oil
6 discs Bacon
8 Stem(s) Marjoram
75 ml dry white wine
250 g Whipped cream
5 TABLESPOONS Milk
150 g Cream processed cheese (50 % fat in dry matter)
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg

Directions

1
Cut broccoli into small florets. Clean, clean and halve the mushrooms or cut them into thick slices. Prepare pasta in boiling salted water according to package instructions. Add broccoli to the noodles 2 minutes before the end of cooking time.
2
Heat the oil in a pan. Leave the bacon in it until crispy and put it on kitchen paper. Wash the marjoram, dab dry and finely chop the leaves of 6 stalks. Fry the mushrooms in the bacon fat until golden brown, then deglaze with white wine, cream and milk.
3
Bring the sauce to the boil and simmer for about 5 minutes. Stir in marjoram and processed cheese and season to taste with salt, pepper and a little nutmeg. Pour pasta and broccoli into a sieve, drain and add to the sauce.
4
Roughly break the bacon and finally sprinkle over the pasta. Garnish with marjoram and serve in the pan.