Mushroom and bacon pasta
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Easy
- October 2008
-
Serves 4
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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
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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.
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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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