This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Pasta with mustard-cream sauce
Simple and quick to make, this is a delicious pasta recipe using lardons with a mustard-flavoured cream sauce.
62 K 3.8/5 (6 reviews)
20 min.
Easy
2.15 €
4 people
7 IngredientsLast modified on: June 14th 2020
For 4 people, you will need:
- 1
400 g Pasta - 2
1 tablespoon olive oil - 3
125 g small pieces of bacon - 4
200 ml liquid cream - 5
2 tablespoons mustard - 6
salt - 7
pepper - Total weight: 770 grams
Times for this recipe
Cooking: 20 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 8 min.
Stage 2 - ⌛ 5 min.
Heat 1 tablespoon olive oil in a small frying pan on high heat. When hot, add 125 g small pieces of bacon.
Fry until lightly browned.
Fry until lightly browned.
Stage 3 - ⌛ 2 min.
When the lardons are nicely done, add 200 ml liquid cream and 2 tablespoons mustard, mix and deglaze the bottom of the pan.
Leave on low heat to thicken.
Leave on low heat to thicken.
Stage 4 - ⌛ 2 min.
Tip the contents of the frying pan into the pasta, mix well and check the seasoning. Reheat gently if necessary.
Stage 5
Serve without delay.
Remarks
A slurp of Noilly Prat in with the cream adds extra interest to the sauce.
You will see that the mustard is an effective thickening agent, meaning you will not have long to wait at stage 3.
You will see that the mustard is an effective thickening agent, meaning you will not have long to wait at stage 3.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 70 RDI=30 % | 280 RDI=30 % | 150 RDI=20 % | 2,760 RDI=140 % | 11,540 RDI: 140 % |
| Per 100 g | 8 RDI=3 % | 40 RDI=3 % | 20 RDI=3 % | 360 RDI=20 % | 1,500 RDI: 20 % |
| Per person | 20 RDI=7 % | 70 RDI=7 % | 40 RDI=6 % | 690 RDI=30 % | 2,890 RDI: 30 % |
How much will it cost?
- For 4 people : 2.20 €
- Per person : 0.55 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Pasta
Like these other recipes: How to cook pasta properly, Country-style spring pasta, Spaghetti with mushrooms, Pasta with pesto and preserved tomatoes, Pasta with green asparagus, ... See them all 16
Liquid cream
Like these other recipes: Grapefruit cake, Creamy cauliflower with smoked salmon, Endive and beer soup, Creamy spinach and potato gratin, Apricot blancmange, ... See them all 171
Small pieces of bacon
Like these other recipes: Split peas "à la française", African style chicken, Bacon rolls, Beef braised in reduced red wine, Fillet of pollack cooked in two stages, ... See them all 41
Mustard
Like these other recipes: Fish fillet with leeks and mustard cream, Larded pork tenderloin, Rabbit with mustard, French dressing (vinaigrette), Endive and walnut salad, ... See them all 44
Other recipes you may also like
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site. September 16th 2020547 K 44.2 14 hours 30 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar. August 12th 2018441 K 15 30 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille. January 27th 2017780 K 313.8 40 min.
Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like raspberries, strawberries, blackberries, etc. August 3rd 2013879 K 44.7 55 min.
Couscous
In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare. November 16th 2017537 K4.3 2 hours 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-14)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.