You can’t combine much more classic ingredients than this, Chef! Linguine pasta is loaded with crispy bacon, plump peas, meaty mushrooms, and garlic. Coat in crème fraîche, finish with sprinklings of Italian-style cheese, and dinner is done quicker than most of Beethoven’s sonatas.
Bacon & Mushroom Linguine
Bacon & Mushroom Linguine
with Italian-style hard cheese & peas
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Button Mushrooms
- Creme Fraiche
- Diced Pork Bacon
- Garlic Flakes
- Grated Italian-style Hard Cheese
- Linguine Pasta
- Peas
From your kitchen:
- Oil (cooking, olive & coconut)
- Salt & Pepper
- Water
PRONTO PASTA
Boil the kettle. Fill a pot with salted boiling water for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
ADD EVERYTHING, EXCEPT THE CHEESE
Place a pan over medium-high heat. When hot, fry the diced bacon until browned and crispy, 3-4 minutes. Add the mushrooms and fry until golden, 4-5 minutes. In the final minute, add the garlic flakes. Add the crème fraîche, the peas, the drained pasta, and 100ml of the reserved pasta water. Simmer until heated through and thickening, 2-3 minutes.
GOODBYE HUNGER PANGS
Bowl up the bacon & mushroom pasta. Scatter over the cheese. Quick and easy, Chef!
Linguine Pasta - 100g
Diced Pork Bacon - 150g
Button Mushrooms - 65g
Garlic Flakes - 10ml
Crème Fraîche - 100ml
Peas - 50g
Grated Italian-style Hard Cheese - 20ml
PRONTO PASTA
Boil the kettle. Fill a pot with salted boiling water for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
ADD EVERYTHING, EXCEPT THE CHEESE
Place a pan over medium-high heat. When hot, fry the diced bacon until browned and crispy, 3-4 minutes. Add the mushrooms and fry until golden, 4-5 minutes. In the final minute, add the garlic flakes. Add the crème fraîche, the peas, the drained pasta, and 200ml of the reserved pasta water. Simmer until heated through and thickening, 2-3 minutes.
GOODBYE HUNGER PANGS
Bowl up the bacon & mushroom pasta. Scatter over the cheese. Quick and easy, Chef!
Linguine Pasta - 200g
Diced Pork Bacon - 300g
Button Mushrooms - 125g
Garlic Flakes - 20ml
Crème Fraîche - 200ml
Peas - 100g
Grated Italian-style Hard Cheese - 40ml
PRONTO PASTA
Boil the kettle. Fill a pot with salted boiling water for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
ADD EVERYTHING, EXCEPT THE CHEESE
Place a pan over medium-high heat. When hot, fry the diced bacon until browned and crispy, 4-5 minutes. Add the mushrooms and fry until golden, 5-6 minutes. In the final minute, add the garlic flakes. Add the crème fraîche, the peas, the drained pasta, and 300ml of the reserved pasta water. Simmer until heated through and thickening, 3-4 minutes.
GOODBYE HUNGER PANGS
Bowl up the bacon & mushroom pasta. Scatter over the cheese. Quick and easy, Chef!
Linguine Pasta - 300g
Diced Pork Bacon - 450g
Button Mushrooms - 190g
Garlic Flakes - 30ml
Crème Fraîche - 300ml
Peas - 150g
Grated Italian-style Hard Cheese - 60ml
PRONTO PASTA
Boil the kettle. Fill a pot with salted boiling water for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
ADD EVERYTHING, EXCEPT THE CHEESE
Place a pan over medium-high heat. When hot, fry the diced bacon until browned and crispy, 4-5 minutes. Add the mushrooms and fry until golden, 5-6 minutes. In the final minute, add the garlic flakes. Add the crème fraîche, the peas, the drained pasta, and 400ml of the reserved pasta water. Simmer until heated through and thickening, 3-4 minutes.
GOODBYE HUNGER PANGS
Bowl up the bacon & mushroom pasta. Scatter over the cheese. Quick and easy, Chef!
Linguine Pasta - 400g
Diced Pork Bacon - 600g
Button Mushrooms - 250g
Garlic Flakes - 40ml
Crème Fraîche - 400ml
Peas - 200g
Grated Italian-style Hard Cheese - 80ml
Woolies Products in this dish
