A velvety ‘carbonara-esque’ dream sauce with fresh linguine. Mounds of fresh pasta are intertwined with bits of crispy bacon, shmelty cheese, plump peas and golden mushrooms. Finished off with gratings of cheese, and fresh parsley. Comfort, here we come!
Bacon & Mushroom Linguine
Bacon & Mushroom Linguine
with crème fraîche & Italian-style cheese
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Button Mushrooms
- Creme Fraiche
- Fresh Linguine Pasta
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- NOMU One For All Rub
- Onion
- Onions
- Peas
- Streaky Pork Bacon
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Milk (optional)
CRISPY BACON & FRIED MUSHIES
Boil a full kettle. Place a pan over medium heat. When hot, fry the bacon for 2 minutes per side until golden and crispy. Remove from the pan and drain on paper towel. Roughly chop when cool enough to handle. Keep the pan on a medium heat, with more oil, if necessary. When hot, fry the sliced mushrooms until golden and cooked through, about 4-5 minutes. In the final 30-60 seconds, add the garlic and seasoning to taste. Remove from the pan and cover to keep warm. Dilute the stock with 200ml of water.
BEGIN THE SAUCE
Return the pan over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 3-4 minutes until soft and translucent, shifting occasionally. Stir through the One For All rub and the diluted stock and simmer for 5-6 minutes until reduced by ¾. Remove from the heat and cover to keep warm until step 3.
FRESH PASTA BLISS
Fill a pot with boiling water, add a good pinch of salt, and place over a high heat. Once the water is bubbling rapidly, cook the fresh pasta for 2-3 minutes until al dente. Drain on completion, reserving a cup of the water. Toss some oil through the pasta to prevent sticking and return to the pot. Cover with a lid and set aside to keep warm.
LUXURIOUS CREAMINESS
Loosen the crème fraîche with 60ml of milk or the reserved pasta water. Return the pan of Onions to a low-medium heat with the loosened crème fraîche. Bring up to a slight simmer for about 1-2 minutes. Add the peas, mushrooms and bacon, cook for another 1-2 minutes. Add ½ the grated hard cheese and season to taste. Add the pasta and mix to combine until all the pasta is coated. Remove from the heat.
DIG IN!
Plate up the saucy packed pasta. Garnish with the remaining grated cheese and chopped parsley. Buon appetito!
CRISPY BACON & FRIED MUSHIES
Boil a full kettle. Place a pan over medium heat. When hot, fry the bacon for 2 minutes per side until golden and crispy. Remove from the pan and drain on paper towel. Roughly chop when cool enough to handle. Keep the pan on a medium heat, with more oil, if necessary. When hot, fry the sliced mushrooms until golden and cooked through, about 4-5 minutes. In the final 30-60 seconds, add the garlic and seasoning to taste. Remove from the pan and cover to keep warm. Dilute the stock with 400ml of water.
BEGIN THE SAUCE
Return the pan over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 4-6 minutes until soft and translucent, shifting occasionally. Stir through the One For All rub and the diluted stock and simmer for 6-7 minutes until reduced by ¾. Remove from the heat and cover to keep warm until step 3.
FRESH PASTA BLISS
Fill a pot with boiling water, add a good pinch of salt, and place over a high heat. Once the water is bubbling rapidly, cook the fresh pasta for 2-3 minutes until al dente. Drain on completion, reserving a cup of the water. Toss some oil through the pasta to prevent sticking and return to the pot. Cover with a lid and set aside to keep warm.
LUXURIOUS CREAMINESS
Loosen the crème fraîche with 120ml of milk or the reserved pasta water. Return the pan of Onions to a low-medium heat with the loosened crème fraîche. Bring up to a slight simmer for about 1-2 minutes. Add the peas, mushrooms and bacon, cook for another 1-2 minutes. Add ½ the grated hard cheese and season to taste. Add the pasta and mix to combine until all the pasta is coated. Remove from the heat.
DIG IN!
Plate up the saucy packed pasta. Garnish with the remaining grated cheese and chopped parsley. Buon appetito!
CRISPY BACON & FRIED MUSHIES
Boil a full kettle. Place a pan over medium heat. When hot, fry the bacon in batches, for 2 minutes per side until golden and crispy. Remove from the pan and drain on paper towel. Roughly chop when cool enough to handle. Keep the pan on a medium heat, with more oil, if necessary. When hot, fry the sliced mushrooms until golden and cooked through, about 5-6 minutes. You might have to do this in batches. In the final 30-60 seconds, add the garlic and seasoning to taste. Remove from the pan and cover to keep warm. Dilute the stock with 600ml of water.
BEGIN THE SAUCE
Return the pan over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 6-8 minutes until soft and translucent, shifting occasionally. Stir through the One For All rub and the diluted stock and simmer for 7-8 minutes until reduced by ¾. Remove from the heat and cover to keep warm until step 3.
FRESH PASTA BLISS
Fill a pot with boiling water, add a good pinch of salt, and place over a high heat. Once the water is bubbling rapidly, cook the fresh pasta for 2-3 minutes until al dente. Drain on completion, reserving a cup of the water. Toss some oil through the pasta to prevent sticking and return to the pot. Cover with a lid and set aside to keep warm.
LUXURIOUS CREAMINESS
Loosen the crème fraîche with 180ml of milk or the reserved pasta water. Return the pan of Onions to a low-medium heat with the loosened crème fraîche. Bring up to a slight simmer for about 2-3 minutes. Add the peas, mushrooms and bacon, cook for another 1-2 minutes. Add ½ the grated hard cheese and season to taste. Add the pasta and mix to combine until all the pasta is coated. Remove from the heat.
DIG IN!
Plate up the saucy packed pasta. Garnish with the remaining grated cheese and chopped parsley. Buon appetito!
CRISPY BACON & FRIED MUSHIES
Boil a full kettle. Place a pan over medium heat. When hot, fry the bacon in batches, for 2 minutes per side until golden and crispy. Remove from the pan and drain on paper towel. Roughly chop when cool enough to handle. Keep the pan on a medium heat, with more oil, if necessary. When hot, fry the sliced mushrooms until golden and cooked through, about 5-6 minutes. You might have to do this in batches. In the final 30-60 seconds, add the garlic and seasoning to taste. Remove from the pan and cover to keep warm. Dilute the stock with 800ml of water.
BEGIN THE SAUCE
Return the pan over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 6-8 minutes until soft and translucent, shifting occasionally. Stir through the One For All rub and the diluted stock and simmer for 8-9 minutes until reduced by ¾. Remove from the heat and cover to keep warm until step 3.
FRESH PASTA BLISS
Fill a pot with boiling water, add a good pinch of salt, and place over a high heat. Once the water is bubbling rapidly, cook the fresh pasta for 2-3 minutes until al dente. Drain on completion, reserving a cup of the water. Toss some oil through the pasta to prevent sticking and return to the pot. Cover with a lid and set aside to keep warm.
LUXURIOUS CREAMINESS
Loosen the crème fraîche with 240ml of milk or the reserved pasta water. Return the pan of Onions to a low-medium heat with the loosened crème fraîche. Bring up to a slight simmer for about 2-3 minutes. Add the peas, mushrooms and bacon, cook for another 1-2 minutes. Add ½ the grated hard cheese and season to taste. Add the pasta and mix to combine until all the pasta is coated. Remove from the heat.
DIG IN!
Plate up the saucy packed pasta. Garnish with the remaining grated cheese and chopped parsley. Buon appetito!
Frequently Asked Questions
What is the preparation time for Bacon & Mushroom Linguine?
The preparation time for Bacon & Mushroom Linguine with crème fraîche & Italian-style cheese is between 20 and 35 minutes.
What is the total time required to make Bacon & Mushroom Linguine with crème fraîche & Italian-style cheese?
The total time required to make Bacon & Mushroom Linguine with crème fraîche & Italian-style cheese is between 35 and 55 minutes.
How many servings does Bacon & Mushroom Linguine provide?
4 servings
What are the main ingredients in Bacon & Mushroom Linguine?
Button Mushrooms, Creme Fraiche, Fresh Linguine Pasta, Fresh Parsley, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, NOMU One For All Rub, Onion, Onions, Peas, Streaky Pork Bacon, Vegetable Stock
What is the nutritional information of Bacon & Mushroom Linguine?
Calories: 1222, Carbs: 117 grams, Fat: grams, Protein: 44.6 grams, Sugar: 15.4 grams, Salt: 1581 grams
How do I prepare Bacon & Mushroom Linguine?
CRISPY BACON & FRIED MUSHIES: Boil a full kettle. Place a pan over medium heat. When hot, fry the bacon for 2 minutes per side until golden and crispy. Remove from the pan and drain on paper towel. Roughly chop when cool enough to handle. Keep the pan on a medium heat, with more oil, if necessary. When hot, fry the sliced mushrooms until golden and cooked through, about 4-5 minutes. In the final 30-60 seconds, add the garlic and seasoning to taste. Remove from the pan and cover to keep warm. Dilute the stock with 400ml of water. FRESH PASTA BLISS: Fill a pot with boiling water, add a good pinch of salt, and place over a high heat. Once the water is bubbling rapidly, cook the fresh pasta for 2-3 minutes until al dente. Drain on completion, reserving a cup of the water. Toss some oil through the pasta to prevent sticking and return to the pot. Cover with a lid and set aside to keep warm. LUXURIOUS CREAMINESS: Loosen the crème fraîche with 120ml of milk or the reserved pasta water. Return the pan of onions to a low-medium heat with the loosened crème fraîche. Bring up to a slight simmer for about 1-2 minutes. Add the peas, mushrooms and bacon, cook for another 1-2 minutes. Add ½ the grated hard cheese and season to taste. Add the pasta and mix to combine until all the pasta is coated. Remove from the heat. DIG IN!: Plate up the saucy packed pasta. Garnish with the remaining grated cheese and chopped parsley. Buon appetito! BEGIN THE SAUCE: Return the pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-6 minutes until soft and translucent, shifting occasionally. Stir through the One For All rub and the diluted stock and simmer for 6-7 minutes until reduced by ¾. Remove from the heat and cover to keep warm until step 3.
What should be prepared from my kitchen to make Bacon & Mushroom Linguine?
Button Mushrooms, Creme Fraiche, Fresh Linguine Pasta, Fresh Parsley, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, NOMU One For All Rub, Onion, Onions, Peas, Streaky Pork Bacon, Vegetable Stock
How many calories does Bacon & Mushroom Linguine have?
1222 calories
How much fat content does Bacon & Mushroom Linguine have?
grams
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