Bacon and Mushroom Pasta Recipe
A simple bacon and mushroom pasta recipe that rocks big and bold flavours that cooks in under 30 minutes.
Servings 2 Servings
Calories 584kcal
Ingredients
- 175 g Dried Pasta 6oz
- 100 g Smoked Bacon Lardons 3½oz
- 1 tablespoon Olive Oil the stuff from the sun dried tomatoes is perfect
- 200 g Chestnut or Button Mushrooms 1½ Cups
- 2 Garlic Cloves
- 50 g Sun-Dried Tomatoes in Oil ¼ Cup
- 35 g Grated Parmesan Cheese ¼ Cup
- 24 Basil Leaves Plus more for garnish
Instructions
- Bring a 20cm or 8" saucepan of generously salted water to a boil. I use around 1½ teaspoons of salt in a pan this size.
- Heat a 28cm or 11" frying pan or skillet over a medium heat, and when it is hot, add the oil. Add the bacon lardons and cook for 10 minutes gently to render out the fat.
- Slice the mushrooms 2-3mm (⅛") thick.
- Slice the garlic cloves as finely as you can.
- Cut the sundried tomatoes into strips 2-3mm (⅛") thick.
- If the bacon has rendered out a lot of fat remove some so that you have around 3-4 tablespoons in the pan.
- Add the pasta to the water and cook for 1 minute less than the instructions (8-12 minutes).
- Add the garlic, sundried tomatoes, and mushrooms and cook for the same amount of time as the pasta, stirring occasionally.
- Shred the basil leaves keeping some back for garnish.
- Drain the pasta, reserving 50-75ml (¼-⅔ Cup) of the cooking water.
- Add the pasta to the bacon and mushroom mix and stir.
- Then add the parmesan cheese and stir through enough of the cooking liquid to form a nice emulsion.
Nutrition
Serving: 1 | Calories: 584kcal | Carbohydrates: 47g | Protein: 32g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 19g | Cholesterol: 65mg | Sodium: 1188mg | Fiber: 7g | Sugar: 12g
