What are the main ingredients in Bacon & Mushroom Linguine?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Bacon & Mushroom Linguine?

Calories: 725, Carbs: 105 grams, Fat: grams, Protein: 30 grams, Sugar: 16.3 grams, Salt: 1154 grams

How do I prepare Bacon & Mushroom Linguine?

LUXURIOUS CREAMINESS: Return the pan with the sauce to medium heat and bring to a simmer. Add the rub mix, the cooked pasta, the cooked mushrooms, ½ the chopped bacon, ½ the grated cheese, and seasoning. Mix until combined and remove from the heat. BEGIN THE SAUCE: Return the pan over medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic, 30g of butter, and the flour. Fry for 1-2 minutes, shifting constantly. Remove from the heat and gradually stir in the milk, making sure there are no lumps. Loosen the sauce with the reserved pasta water until the desired consistency. GOLDEN MUSHIES: Return the pan over medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season. PASTA BLISS: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil, and reserve a cup of pasta water. CRISPY BACON: Place a pan over medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. Roughly chop and set aside. SILKY GOODNESS!: Plate up the saucy packed pasta. Sprinkle over the remaining grated cheese and scatter over the remaining chopped bacon. Finish it off with a crack of black pepper. Buon appetito!

What should be prepared from my kitchen to make Bacon & Mushroom Linguine?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Bacon & Mushroom Linguine

Name: Bacon & Mushroom Linguine
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

Simple, silky and creamy. What more could you ask for? Golden linguine strands are smothered in a béchamel-style pasta sauce loaded with golden mushies and crispy streaky bacon bits. Add a crack of black pepper and a sprinkling of Italian-style hard cheese and that’s dinner sorted, Chef!

Bacon & Mushroom Linguine

with NOMU One For All Rub & grated Italian-style hard cheese

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Button Mushrooms
Cake Flour
Garlic Clove
Garlic Cloves
Grated Italian-style Hard Cheese
Linguine Pasta
Low Fat UHT Milk
Onion
Onions
Rub Mix
Streaky Pork Bacon

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

PASTA BLISS
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil, and reserve a cup of pasta water.
CRISPY BACON
Place a pan over medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. Roughly chop and set aside.
GOLDEN MUSHIES
Return the pan over medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
BEGIN THE SAUCE
Return the pan over medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic, 15g of butter, and the flour. Fry for 1-2 minutes, shifting constantly. Remove from the heat and gradually stir in the milk, making sure there are no lumps. Loosen the sauce with the reserved pasta water until the desired consistency.
LUXURIOUS CREAMINESS
Return the pan with the sauce to medium heat and bring to a simmer. Add the rub mix, the cooked pasta, the cooked mushrooms, ½ the chopped bacon, ½ the grated cheese, and seasoning. Mix until combined and remove from the heat.
SILKY GOODNESS!
Plate up the saucy packed pasta. Sprinkle over the remaining grated cheese and scatter over the remaining chopped bacon. Finish it off with a crack of black pepper. Buon appetito!

Linguine Pasta - 100g
Streaky Pork Bacon - 3 strips
Button Mushrooms - 65g
Onion - 1
Garlic Clove - 1
Cake Flour - 10ml
Low Fat UHT Milk - 100ml
Rub Mix - 10ml
Grated Italian-style Hard Cheese - 20ml

Download the Recipe

Serves 2

PASTA BLISS
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil, and reserve a cup of pasta water.
CRISPY BACON
Place a pan over medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. Roughly chop and set aside.
GOLDEN MUSHIES
Return the pan over medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
BEGIN THE SAUCE
Return the pan over medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic, 30g of butter, and the flour. Fry for 1-2 minutes, shifting constantly. Remove from the heat and gradually stir in the milk, making sure there are no lumps. Loosen the sauce with the reserved pasta water until the desired consistency.
LUXURIOUS CREAMINESS
Return the pan with the sauce to medium heat and bring to a simmer. Add the rub mix, the cooked pasta, the cooked mushrooms, ½ the chopped bacon, ½ the grated cheese, and seasoning. Mix until combined and remove from the heat.
SILKY GOODNESS!
Plate up the saucy packed pasta. Sprinkle over the remaining grated cheese and scatter over the remaining chopped bacon. Finish it off with a crack of black pepper. Buon appetito!

Linguine Pasta - 200g
Streaky Pork Bacon - 6 strips
Button Mushrooms - 125g
Onion - 1
Garlic Clove - 1
Cake Flour - 20ml
Low Fat UHT Milk - 200ml
Rub Mix - 20ml
Grated Italian-style Hard Cheese - 40ml

Download the Recipe

Serves 3

PASTA BLISS
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil, and reserve a cup of pasta water.
CRISPY BACON
Place a pan over medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. Roughly chop and set aside.
GOLDEN MUSHIES
Return the pan over medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season.
BEGIN THE SAUCE
Return the pan over medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic, 45g of butter, and the flour. Fry for 1-2 minutes, shifting constantly. Remove from the heat and gradually stir in the milk, making sure there are no lumps. Loosen the sauce with the reserved pasta water until the desired consistency.
LUXURIOUS CREAMINESS
Return the pan with the sauce to medium heat and bring to a simmer. Add the rub mix, the cooked pasta, the cooked mushrooms, ½ the chopped bacon, ½ the grated cheese, and seasoning. Mix until combined and remove from the heat.
SILKY GOODNESS!
Plate up the saucy packed pasta. Sprinkle over the remaining grated cheese and scatter over the remaining chopped bacon. Finish it off with a crack of black pepper. Buon appetito!

Linguine Pasta - 300g
Streaky Pork Bacon - 9 strips
Button Mushrooms - 190g
Onions - 2
Garlic Cloves - 2
Cake Flour - 30ml
Low Fat UHT Milk - 300ml
Rub Mix - 30ml
Grated Italian-style Hard Cheese - 60ml

Download the Recipe

Serves 4

PASTA BLISS
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil, and reserve a cup of pasta water.
CRISPY BACON
Place a pan over medium-high heat. When hot, add the bacon strips and fry until browned and crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. Roughly chop and set aside.
GOLDEN MUSHIES
Return the pan over medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season.
BEGIN THE SAUCE
Return the pan over medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic, 60g of butter, and the flour. Fry for 1-2 minutes, shifting constantly. Remove from the heat and gradually stir in the milk, making sure there are no lumps. Loosen the sauce with the reserved pasta water until the desired consistency.
LUXURIOUS CREAMINESS
Return the pan with the sauce to medium heat and bring to a simmer. Add the rub mix, the cooked pasta, the cooked mushrooms, ½ the chopped bacon, ½ the grated cheese, and seasoning. Mix until combined and remove from the heat.
SILKY GOODNESS!
Plate up the saucy packed pasta. Sprinkle over the remaining grated cheese and scatter over the remaining chopped bacon. Finish it off with a crack of black pepper. Buon appetito!