Thursday, 11 October 2012

Pasta Alfredo with Scallops and Bacon

I had a day off from WeightWatchers the days after my mammoth walk, crumpet and chocolate philly for breakfast, quiche with a wispa gold (thank you Liz :)) for lunch and for dinner I wanted a really creamy pasta dish and scallops! So I had a hunt around and found Pasta Alfredo which I haven't had in ages but is definitely one of those luxurious dishes, easy to make but just so tasty, so that's what I had with the addition of some bacon and peas.

Old habits die hard though and I used single cream instead of double and bacon medallions instead of whole bacon rashers, low fat spread instead of butter (there is no butter in my house anymore!) but still it was just so good! Pudding was blackberry and apple compote with ice cream, yum!

Pasta Alfredo with Bacon and Scallops (adapted from Nigel Slater Kitchen Diaries II)
(Serves 2)

150g dried pasta
4 tbsp frozen peas
4 rashers of bacon, chopped
150ml double cream
1/2 tsp nutmeg
100g Parmesan grated
10 scallops

Boil the pasta until al dente, for the last 4 mins of cooking add the frozen peas.

Meanwhile fry the bacon until crispy.

Put the cream in a saucepan with the butter and warm over a gentle heat. Grate in a little nutmeg. Stir in the Parmesan, a generous amount of black pepper.

Heat up the frying pan you cooked the bacon in and cook the scallops for 1 min each side until golden.

Lightly drain the pasta and peas and add to the sauce with the bacon. Toss gently. Put the scallops on top of the pasta and serve with more Parmesan if you wish.

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