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Spaghetti with feta cheese and cream cheese pesto sauce

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Ingredients for 4 servings:

  • 500g spaghetti
  • 2 packs of feta cheese
  • 100 g bacon, streaky
  • 100 g red pesto
  • 200 g crème fraîche
  • 400 g tomato sauce with basil
  • 200 g cream cheese (Provence)
  • 50 ml white wine
  • Parmesan
  • Salt
  • butter

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Own creation

Fry the bacon in a pan and fry, stirring constantly. Deglaze with the white wine. Meanwhile, cook the spaghetti “al dente.” Meanwhile, whisk the pesto, cream cheese, crème fraîche, and tomato sauce in a bowl and season with salt. When almost all of the bacon liquid has evaporated, add the sauce and bring to a boil over low heat. Add the feta cheese and simmer for another 5 minutes. Rinse the spaghetti and drain well. Then drizzle with a knob of butter. Place the spaghetti on a plate and pour the sauce over it. Serve with freshly grated Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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