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Presto Bacon and Mushroom Linguine

Presto Bacon and Mushroom Linguine

with Asparagus
4.5(21.4K)
Michael Steadman
Michael SteadmanUpdated on October 22, 2023
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Calories
: 
734 kcal
Protein
: 
30.7g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

200

Linguine

120

Sliced Mushrooms

60

British Smoked Bacon Lardons

1

Garlic Clove

100

Asparagus

150

Creme Fraiche

(Contains: Milk)

1

Chicken Stock Powder

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

100

Reserved Pasta Water for the Sauce

Energy (kcal)734 kcal
Energy (kJ)3073 kJ
Fat35.5 g
of which saturates16.2 g
Carbohydrate81.9 g
of which sugars6.6 g
Protein30.7 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Medium Saucepan
•Kettle
•Colander
•Spoon
•Grill Pan
•Chopping Board
•Garlic Press
•Knife
•Measuring Cups
•Bowl

Instructions

PDF
Cook the pasta
1

a) Fill and boil your kettle. b) Fill a large saucepan with the boiling water and put on high heat. Bring back to the boil. c) Add 1/2 tsp of salt and the linguine. Cook for 12 mins. d) Once cooked, drain in a colander. Save some of the water to use in your sauce!

Start the sauce
2

a) In the meantime, heat a drizzle of oil in a large frying pan over high heat. b) Once hot, add the sliced mushrooms and bacon lardons. c) Cook, stirring occasionally, until golden all over, 4-5 mins.

Prep
3

a) Meanwhile, peel and grate the garlic (or use a garlic press). b) Chop the bottom 2cm off the asparagus and discard. Cut the asparagus widthways into 3cm long pieces.

Cook the asparagus
4

a) Once the mushrooms and bacon are golden, stir in the garlic for 30 seconds. b) When the pasta has 3 mins left, add the asparagus to the water.

Finish the sauce
5

a) Once the asparagus and pasta is drained, stir the saved pasta water (see ingredients for amount), the crème fraiche and stock powder into the mushrooms. b) Stir to dissolve the stock powder, then remove from the heat. c) Stir the drained pasta and asparagus, hard Italian cheese and truffle powder 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

a) Season to taste with a pinch of salt and pepper. b) Share between your bowls and dig in!

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