Crispybaconandgarliccreamcheesepasta Recipes

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CRISPY BACON AND GARLIC CREAM CHEESE PASTA



Crispy Bacon and Garlic Cream Cheese Pasta image

A delightful, 15 minute pasta dish. Crisp bacon with a subtle garlic & harb sauce. I made this for the first time last night, and it was a big success! I got this recipe from saturday cooks, a british culinary show.

Provided by lady_heather

Categories     European

Time 17m

Yield 4-6 serving(s)

Number Of Ingredients 7

5 ounces bacon
4 ounces cream cheese with garlic and herbs (i use boursin)
5 fluid ounces low-fat whipping cream
4 ounces canned sweet peas
12 ounces uncooked pasta, such as penne
1/2 teaspoon garlic salt
1/2 teaspoon pepper

Steps:

  • Cook the pasta in salted boling water according to packet instructions.
  • Grill the bacon until crisp, then chop into little pieces.
  • In a small pan on a low heat, mix together garlic cream cheese and cream, stirring until smooth, add garlic salt and black pepper. Adding more or less for personal taste.
  • Add bacon and peas to sauce mix, and keep stirring on a low heat till peas are warm. Set aside to thicken for 2 minutes.
  • Drain pasta.
  • Mix pasta and the sauce together, and serve.

Nutrition Facts : Calories 503.4, Fat 17.4, SaturatedFat 5.6, Cholesterol 24.1, Sodium 301.8, Carbohydrate 68.4, Fiber 4.3, Sugar 3.9, Protein 16.8

PASTRY CREAM



Pastry Cream image

Classic pastry cream, or creme patissiere, is a vanilla custard thickened with egg yolks and cornstarch. You can fill fluffy doughnuts, eclairs or other baked goods with this sweet cream or simply enjoy it on its own. This recipe does take some finesse, but the final product is completely worth the effort.

Provided by Food Network Kitchen

Time 2h25m

Yield about 2 1/2 cups

Number Of Ingredients 7

2 cups whole milk
1/4 teaspoon kosher salt
1/2 vanilla bean, split lengthwise and seeds scraped (see Cook's Note)
1/2 cup sugar
1/4 cup cornstarch
4 large egg yolks
2 tablespoons unsalted butter, cut into small pieces

Steps:

  • Stir together the milk, salt, vanilla bean and seeds and 1/4 cup of the sugar in a medium saucepan until smooth. Bring to a simmer over medium heat and cook until the sugar has just dissolved, 1 to 2 minutes.
  • Meanwhile, whisk together the cornstarch, egg yolks and remaining 1/4 cup sugar in a large bowl until smooth. While continually whisking, slowly pour in about 1/2 cup of the warm milk mixture. Continue to whisk until smooth. (This is called tempering, and it will prevent the yolks from scrambling.) Continue whisking and adding 1/2 cup of the warm milk mixture at a time until completely combined and smooth.
  • Transfer the mixture back to the saucepan and turn the heat to medium. Cook, whisking constantly, until thickened and the texture of pudding, 2 to 4 minutes. Remove from the heat, then whisk in the butter until smooth and glossy. Remove the vanilla bean.
  • Strain the pastry cream through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing it directly on the surface of the pastry cream, and refrigerate until chilled through, at least 2 hours and up to overnight. Before serving, whisk the pastry cream until smooth and fluffy.

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