Mushroom and bacon pasta

  • Portion size: Serves 4
  • Ready in 20 min
  • Difficulty: easy

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.

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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
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Method

  1. Cook the pasta according to the pack instructions, drain and toss with half the olive oil and 2 tablespoons cooking water. Set aside.
  2. 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.
  3. 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.
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Nutrition

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

Quick wins & 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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