Creamy bacon and runner bean pasta recipe

319 ratings Rate
  • Serves 4
  • 5 mins to prepare and 10 mins to cook
  • 619 calories / serving
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Cook the spaghetti as instructed in the pack and add the runner beans for the last 5 minutes of cooking.

While the pasta cooks, heat 1tbsp olive oil in a frying pan over a high heat and cook the bacon for 5-6 minutes, until just starting to brown.

Stir the mustard and crème fraîche together then mix in with the bacon. Turn down to a low heat, stir well and cook for a couple of minutes.

Drain the pasta and the beans, reserving 2–3 tbsp of the cooking water. Toss the drained spaghetti and beans in the sauce, adding the cooking water to loosen. Season well before serving. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1tbsp olive oil
  • 8 slices thick cut unsmoked bacon, sliced
  • 1 x 225g pack runner beans, sliced
  • 1tbsp English mustard
  • 150ml creme fraiche
  • 350g spaghetti
  • Energy 2580kj 619kcal 31%
  • Fat 30g 42%
  • Saturates 14g 72%
  • Sugars 5g 6%
  • Salt 2.1g 35%

of the reference intake
Carbohydrate 6.4g Protein 20g Fibre 4.9g


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