pasta 'alla GIGI' style Recipe

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For a dedicated post on several lightened pasta dishes:

Servings: 4 servings


  • . > (American measures) <
  • . 1 Tbsp. unsalted butter
  • . 1 Tbsp. e.v.Olive oil
  • . 1 thick bacon slice, finely diced
  • . 1 cup cooked ham, diced small
  • . 2-1/2 cups cremini Mushrooms, finely sliced
  • . 2 small garlic cloves, crushed
  • . 2 Tbsps. tomato paste
  • . 1/4 cup fortified Sherry wine
  • . 1 heaping cup frozen peas (optional)
  • . 1/4 cup beef broth
  • . 1 cup evaporated 2% milk
  • . sea salt (optional-to taste only)
  • . about 1 lb. (450-500g) dry 'Short' pasta
  • . garnish: fresh, chopped parsley and freshly grated Parmesan cheese


  1. . During the sauce making, prepare a salted pot of water to soon cook the pasta at the very 'al dente' stage
  2. . SAUCE: In a very large saucepan, heat the oil and butter on MEDIUM-HIGH heat. Sauté the bacon and then followed by the ham. Cook for a few minutes until lightly browned. LOWER the heat and remove the bacon and ham with a slotted spoon into a small bowl. Set aside. Increase the heat again to MEDIUM-HIGH heat and add the mushrooms. Cook them until the liquid has dried out and they have lightly browned. Again LOWER the heat and remove the mushrooms with a slotted spoon on top of the bacon. Set aside. Increase the heat again to MEDIUM heat and add the garlic and toss a few times. Then, mash in the tomato paste. Cook for about 1 minute. Add back in the bacon, ham and mushrooms. De-glaze with the Sherry wine. Add the (optional) peas and toss. Add the beef broth, followed by the milk and cook a few minutes on LOW-MEDIUM heat. Last, add the salt (to taste only).
  3. . Meanwhile, the pasta should have been cooking to a very 'al dente' stage. Add the pasta to the sauce and coat throughout. Cook for about 2 minutes or until desired texture is achieved.
  4. . Garnish with (optional) parsley and a generous grating of Parmesan cheese.
  5. . Flavourful wishes from Claudia's


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