Bacon, Carrot and Rosemary Pasta

Bacon, carrot and Rosemary Pastatick-150x150[1]    Serves 3-4

  • 375g pasta of choice
  • 1 tbsp olive oil
  • 175g bacon, cut into strips
  • 1 large onion
  • 2 tbsp rosemary leaves, roughly chopped
  • 3 large carrots, grated
  • 2 cloves garlic, crushed
  • ¼ bunch flat leaf parsley, roughly chopped
  • 100g ricotta
  • 100g blue cheese (optional)
  1. Cook the pasta in a large pan of boiling water until tender.
  2. Cook bacon in a large frying pan, then remove and set aside.
  3. Heat olive oil in the same pan. Add the onions and cook for 3 minutes, then add the garlic and rosemary and cook for a couple of minutes more.
  4. Add the Grated carrot and cook, stirring occasionally for 5 minutes until it is soft.
  5. Drain the pasta, then, add the carrot and onion mixture, along with the bacon. Season and mix well.
  6. Crumble and mix in the ricotta, then, add the parsley and stir well.
  7. If using the blue cheese, crumble it over the top and serve.

This is great served with garlic bread and/or salad.

Leave a Reply

Your email address will not be published. Required fields are marked *

4 + eight =

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>