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Presto Bacon and Mushroom Spaghetti

Presto Bacon and Mushroom Spaghetti

with Asparagus and Walnuts

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Looking for a tasty midweek dinner option? Try cooking up our Mushroom and Pancetta spaghetti in just 20 minutes for a balanced and tasty meal.

Allergens:Cereals containing GlutenMilkEggNuts

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 grams


(ContainsCereals containing Gluten)

1 punnet(s)

Sliced Mushrooms

60 grams

Bacon Lardons

1 unit(s)

Garlic Clove

1 pack(s)

Asparagus Bundles

1 bunch(es)

Flat Leaf Parsley

150 grams

Creme Fraiche


1 sachet

Chicken Stock Powder

1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 pot(s)



Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3343 kJ
Energy (kcal)799 kcal
Fat42.0 g
of which saturates17.0 g
Carbohydrate83 g
of which sugars7.0 g
Protein32 g
Salt2.06 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Garlic Press
Instructionsarrow up iconarrow up icon
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  • Fill and boil your kettle.

  • Fill a large saucepan with the boiling water and put on high heat. Bring back to the boil.

  • Add 0.5 tsp of salt and the spaghetti.

  • Cook for 12 mins.

  • Once cooked, drain in a colander. Save some of the water to use in your sauce!

  • In the meantime, heat a drizzle of oil in a large frying pan over high heat.

  • Once hot, add the sliced mushrooms and pancetta.

  • Cook, stirring occasionally, until golden all over, 4-5 mins.

  • Meanwhile, peel and grate the garlic (or use a garlic press).

  • Chop the bottom 2cm off the asparagus and discard. Cut the asparagus widthways into 3cm long pieces.

  • Roughly chop the parsley (stalks and all).


-Once the mushrooms and pancetta are golden, stir in the garlic for 30 seconds.

-When the pasta has 3 mins left, add the asparagus to the water.

  • Once the asparagus and pasta is drained, stir the saved pasta water (see ingredients for amount), the creme fraiche and stock powder into the mushrooms.

  • Stir to dissolve the stock powder, then remove from the heat.

  • Stir the drained pasta and asparagus, hard Italian cheese and parsley into the sauce and gently toss to coat.

  • TIP: Add another splash of pasta water if the sauce is still a bit thick!

  • Season to taste with a pinch of salt and pepper.

  • Share between your bowls, sprinkle over the walnuts and dig in!