Pasta with mustard-cream sauce


Pasta with mustard-cream sauce
Simple and quick to make, this is a delicious pasta recipe using lardons with a mustard-flavoured cream sauce.
51 K 3.8/5 (6 reviews)
Grade this recipe:
Keywords:
Last modified on: June 14th 2020
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Cooking: 20 min.
When should you start or finish this recipe?
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.
Pasta with mustard-cream sauce
Cook 400 g Pasta, then drain and put back in the empty saucepan. Drizzle with a little olive oil, mix, then cover and set aside.

Stage 2 - 5 min.
Pasta with mustard-cream sauce
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.

Stage 3 - 2 min.
Pasta with mustard-cream sauce
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.

Stage 4 - 2 min.
Pasta with mustard-cream sauce
Tip the contents of the frying pan into the pasta, mix well and check the seasoning. Reheat gently if necessary.

Stage 5
Pasta with mustard-cream sauce
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.
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 recipe70 RDI=30 %280 RDI=30 %150 RDI=20 %2,760 RDI=140 %11,540 RDI: 140 %
Per 100 g8 RDI=3 %40 RDI=3 %20 RDI=3 %360 RDI=20 %1,500 RDI: 20 %
Per person20 RDI=7 %70 RDI=7 %40 RDI=6 %690 RDI=30 %2,890 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, egg, Milk, Mustard
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)
Other recipes you may also like
How to prepare cucumber
How to prepare cucumber
Or how to start with a whole cucumber and finish with small crunchy dice, ready to be added to a salad.
August 6th 2019246 K4.6 40 min.
Home-made doner kebab
Home-made doner kebab
The kebab is a way of cooking meat that originated in the Middle East (the word means grill or grilled meat in different languages). The doner kebab is made up of slices of meat skewered and grilled vertically. The Turkish version is traditionally served with a yogurt and herb sauce in bread and/or...
May 20th 2015346 K 15 2 hours 35 min.
French croissants
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
June 26th 2019625 K 24.4 2 hours 35 min.
How to glaze a tart
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs...
February 15th 2016454 K4.4 7 min.
You should not soak strawberries in water
You should not soak strawberries in water
When using strawberries in a recipe, the usual way is to soak in water, which is actually a very bad idea. Just look at how to preserve them here.
February 21th 2011169 K3 10 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-05-11)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page