Creamy Pasta with Beef and Bacon
La Moderna
Take advantage of the wide variety of possibilities that can be cooked with pasta and prepare this creamy pasta recipe with ground beef and bacon. To cook this recipe, you don't need to add oil after cooking the pasta, as La Moderna pastas do not stick. Its white garlic sauce, with cream cheese and whipping cream, gives a delicious base, which you should not forget to accompany with more bacon and grated Parmesan cheese.
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Ingredients
6
Servings
  • 5 liters water, (1 liter of water for every 100 g of pasta)
  • salt
  • 1 package conchiglioni La Moderna®, (500 g)
  • 2 cloves garlic, roasted
  • 1 cream cheese, for the sauce (190 g)
  • 2 cups whipping cream, for the sauce
  • 1 tablespoon Dijon mustard, for the sauce
  • 2 tablespoons lemon juice, for the sauce
  • 1 teaspoon white pepper, for the sauce
  • 1 cup bacon, finely chopped
  • 2 tablespoons garlic, finely chopped
  • 1/2 kilos ground meat
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1 cup cheddar cheese, grated white
  • 1 cup tomato, cut into small cubes
  • 1/2 cups fresh cilantro, finely chopped
  • 1/2 cups red onion, cut into cubes
  • Parmesan cheese, grated, for garnish
Preparation
20 mins
35 mins
Low
  • In a deep pot over high heat, heat the water until it reaches a boiling point. Add the salt and when it returns to a boil, cook the La Moderna® Conchiglioni pasta according to the package instructions. Drain, cool, and set aside.
  • For the sauce, blend the garlic with the cream cheese, whipping cream, mustard, lemon juice, and white pepper until you get a smooth mixture. Set aside.
  • Heat a skillet over medium heat and cook the bacon until browned, add the garlic and then the meat, and cook until it changes color. Incorporate the sauce and sprinkle the cheese, cook until melted.
  • Once the cheese has melted, add the cooked pasta, mix, and add the tomato, cilantro, and onion, cook for one more minute and remove.
  • Serve with grated Parmesan cheese and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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