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.
46 K 3.8/5 (6 reviews)
Grade this recipe:
Keywords:
Last modified on: June 14th 2020
For 8 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 800 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 2 tablespoons olive oil in a small frying pan on high heat. When hot, add 250 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 400 g liquid cream and 4 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 recipe140 RDI=50 %560 RDI=50 %300 RDI=50 %5,510 RDI=280 %23,080 RDI: 280 %
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 8 people : 4.35 €
  • 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
Four-tier glasses
Four-tier glasses
This starter recipe, served in a glass, consists of four tiers of different vegetable preparations. Each can be made the day before, and it's only the assembly that is tricky.
June 2nd 2015259 K5 1 hour 40 min.
Fruit crémeux
Fruit crémeux
This kind of "crémeux" (it means "creamy", but contains no actual cream) is a basic recipe in the repertoire of French pastry chefs. It is smoother but less frothy than a mousse and uses gelatin to set it as it cools. Often used as a tart filling or in other desserts, crémeux is usually poured to...
September 12th 2020174 K2.5 40 min.
Candied grapefruit peel
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.
December 20th 2018367 K 14 1 day 1 hour 25 min.
Frozen nougat
Frozen nougat
Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance.
November 17th 2024275 K4.5 1 hour 25 min.
Vanilla sugar
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...
August 12th 2018413 K 15 30 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-12-01)

*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