Mushroom & bacon pasta
A marriage made in heaven. Quick, simple and deeply satisfying. Use streaky bacon or lardons, or even ham.
- 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
- 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.