Creamy Roman pasta

⅛ cup olive oil
2–3 cloves garlic, chopped
1 package Yves® veggie bacon slices, sliced thinly
½ cup white wine
¼ cup cream
200–250g pasta (spaghetti or penne)
¼ cup coarsely grated parmaggiano-type cheese
small amount of thinly-sliced parmaggiano-type cheese
freshly ground black pepper


Heat olive oil in large skillet over medium heat. Add garlic and wait until it begins to sizzle. After a minute, add sliced veggie bacon and stir. Allow to cook until bacon slices begin to brown (stirring often, as these will tend to stick). Then add white wine and increase the heat to medium high. Cook until mostly reduced. Stir in cream, then add cooked pasta and grated cheese. Stir and toss until coated. Serve topped with a few slices of cheese and fresh pepper.

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