Presto Bacon and Mushroom Linguine
with Asparagus
- Milk
- Egg
Our mushroom and pancetta linguine is an elegant fresh pasta dish. But, in this instance, elegance doesn’t equal hassle. From pan to plate in just 20, this dish is perfect for weeknights. Pancetta, mushrooms and fresh asparagus are tossed in a devilishly creamy pasta sauce, made from creme fraiche, stock and Italian cheese. Salty, creamy and packed with fresh veggies, this recipe is hard to beat.
Ingredients
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
Nutrition Values
Utensils
Cooking Steps
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!
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.
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.
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.
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!
a) Season to taste with a pinch of salt and pepper. b) Share between your bowls and dig in!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The creamy, garlicky sauce is a real highlight, drawing comparisons to a carbonara; some find it a touch bland or overly rich without adjustment.
- Ease of prep: This is a genuinely quick and easy weeknight dish, with pasta and asparagus cooked together in one pot to keep things simple.
- Suggestions: Cook the asparagus for a few minutes longer than the recipe suggests if you prefer softer veg; frying the lardons on their own first helps render down the fat. Adding fresh tomatoes, a splash of balsamic vinegar, or extra herbs such as thyme and parsley can lift the flavour noticeably. If the sauce feels too thick, a splash more pasta water loosens it; if too thin, reduce the amount of crème fraiche or add a little cornflour.
- Next-day meals: Leftovers reheat well the following day, and some have stretched the dish further by adding extra mushrooms, crème fraiche, or their own pasta to the sauce.
- Portions: Several reviewers found the bacon and mushroom quantities on the small side relative to the pasta, and suggest adding extra lardons or mushrooms to balance the dish.
