Mushroom and bacon pasta

Name: Mushroom and bacon pasta
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 350g linguine; 1 tbsp olive oil; 8 rashers streaky bacon, chopped; 250g chestnut mushrooms, sliced; 1 tbsp fresh thyme leaves (optional); 150g frozen peas, defrosted; 75ml double cream; Juice of ½ lemon; Parmesan or Grana Padano shavings, to serve

Easy
October 2008

Easy
October 2008

Serves 4
Ready in 20 min

If you’re putting bacon pieces into pasta or a risotto, don’t buy expensive rashers or cubes. Ask the butcher for off-cuts to save money for this delicious linguine recipe.

Nutrition: per serving

Calories: 614 kcals
Fat: 23.8g (11.9g saturated)
Protein: 23.9g
Carbohydrates: 70.2g (4.1g sugar)
Salt: 1.7g

Nutrition: per serving

Calories: 614 kcals
Fat: 23.8g (11.9g saturated)
Protein: 23.9g
Carbohydrates: 70.2g (4.1g sugar)
Salt: 1.7g

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Ingredients

350g linguine
1 tbsp olive oil
8 rashers streaky bacon, chopped
250g chestnut mushrooms, sliced
1 tbsp fresh thyme leaves (optional)
150g frozen peas, defrosted
75ml double cream
Juice of ½ lemon
Parmesan or Grana Padano shavings, to serve

Method

Cook the pasta according to the pack instructions, drain and toss with half the olive oil and 2 tablespoons cooking water. Set aside.
Heat the remaining oil in a pan and fry the bacon for 5 minutes until crisp. Add mushrooms and thyme and fry for a further 2-3 minutes.
Add to the pasta with the peas and warm over a low heat. Add the cream and lemon juice and warm. Serve with the cheese shavings and season.

delicious. tips

Fry the bacon, mushrooms and thyme as above. Add 300g risotto rice and stir. Add 900ml hot stock, a third at a time, cooking to absorb in between. When rice is nearly tender, add the peas and cook. Add lemon juice, 2 tbsp Parmesan and a knob of butter.

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