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Presto Bacon and Mushroom Spaghetti

Presto Bacon and Mushroom Spaghetti

with Asparagus and Walnuts
4.5(4K)
Recipe Development Team
Recipe Development TeamUpdated on October 22, 2023
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Calories
: 
799 kcal
Protein
: 
32g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Nuts
  • Milk
  • Egg
  • Peanut
  • May contain traces of allergens
  • Sesame
  • Nuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1

Chicken Stock Powder

60

British Smoked Bacon Lardons

150

Sliced Mushrooms

100

Asparagus

200

Linguine

1

Garlic Clove

150

Reduced Fat Creme Fraiche

1

Flat Leaf Parsley

20

Walnuts

(Contains: Nuts May contain traces of: Peanut, Sesame, Nuts)

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

100

Reserved Pasta Water for the Sauce

Energy (kcal)799 kcal
Energy (kJ)3343 kJ
Fat42 g
of which saturates17 g
Carbohydrate83 g
of which sugars7 g
Protein32 g
Salt2.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Sieve
•Medium Saucepan
•Grill Pan
•Chopping Board
•Garlic Press
•Grater
•Knife
•Bowl

Instructions

PDF
Cook the Pasta
1
  • 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!
Cook the Mushrooms
2
  • 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.
Prep Time
3
  • 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).
Add Asparagus
4

-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.

Finish the Sauce
5
  • 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!
Serve
6
  • Season to taste with a pinch of salt and pepper. - Share between your bowls, sprinkle over the walnuts and dig in!
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