10 slices bacon or pancetta
150g parmesan cheese
400g dried rigatoni pasta
300g frozen peas
2 heaped tablespoons crème fraîche
1/2 punnet mushrooms, sliced
1/2 punnet rosa tomatoes, halved
sea salt and freshly ground black pepper
Bring a large pot of salted water to the boil, add the pasta and cook according to the packet instructions
Get a large frying pan over a medium heat and add a good lug of olive oil. Add sliced bacon to the pan and fry.
As soon as the bacon is golden, add your frozen peas, mushrooms, and tomatoes and give the pan a good shake.
Once the mushrooms have softened, add the crème fraîche.
Drain the pasta in a colander, and add to the frying pan along with the grated parmesan. Once the parmesan has melted into the sauce, remove from heat and serve.
Recipe and photography from Celeste Vlok
You can save LOADS of money on your grocery bill if you simply ditch any form of packaged muesli product from your kitchen cupboard. This version rocks in flavour and...On June 9, 2017
These tarts are called pastéis de nata, or cream pastries, in their homeland of Portugal. They are notoriously difficult to make as the pastry requires a high temperature and the...On July 26, 2013
Serves 4On August 8, 2014
We are delighted that Ella Woodward joins us today to chat about eating her way back to health.On February 1, 2016
Serves 6On April 17, 2014
This week a pregnant Jessica Biel along with friends Kimberly Muller and Estee Stanley unveiled the new logo for their upcoming bakery, Au Fudge.On February 11, 2015