Mary Berry’s “posh” spaghetti recipe is a mouthwatering dish as instead of cooking with a tomato sauce, this is made with cream.
She said: “Similar to carbonara, this will become a go-to special supper dish. Use pappardelle or tagliatelle instead of spaghetti if you prefer.”
This creamy and cheesy dish is the ultimate comfort dinner and is incredibly easy to make as it takes less than 20 minutes to cook from scratch.
This is the best recipe for when you do not know what to make for dinner as it is quick and made with simple ingredients while still being utterly delicious.
Plus, you only need one pan to make the sauce and a pot to cook the pasta, meaning you will also save time on the washing-up afterwards.
Method
To begin, cut the tips off the asparagus spears and slice the stalks diagonally into thin pieces. Chop the bacon into small pieces, chop up the leek and mushrooms then grate the parmesan cheese into separate small bowls.
Heat a frying pan on the stove and add the bacon. Allow it to cook for four minutes until crispy, then remove with a slotted spoon and set aside. Add the leek to the pan and cook for three minutes. Then, add the butter and mushrooms and cook for a few minutes or until the mushrooms begin to go brown.
Meanwhile, cook the pasta in a pot of boiling salted water and follow the packet instructions. Add the asparagus to the pot three minutes before the end of the cooking time. Then, drain and reserve 50ml of the pasta cooking water.
Pour the cream into the frying pan and bring to a boil. Add the spaghetti and asparagus to the pan and toss until fully coated in the cream. Season with salt and pepper and then remove the pan from the heat.
Add the grated parmesan cheese, lemon juice and parsley to the pan and mix well. Return the bacon to the pan and add some of the reserved water if the pasta sauce is too thick.
Your delicious “posh” spaghetti is now ready to serve. Mary Berry highly recommends serving it with a fresh green salad.
