Bacon and Mushroom Linguine
with baby spinach and fresh chilli
The fresh chilli garnish is a wonderful complement to the salty meaty element of this dish. But fear not—the creamy cheesy sauce in this simple and satisfying recipe is a great way to cool down any heat you may be feeling.
Grated Italian Style Hard Cheese
(Contains Wheat May be present Egg, Mustard, Soya, Lupin)
Not included in your delivery
- Boil a large pot of salted water for the linguine.
- When boiling, add the linguine to the water and bring back to the boil.
- Cook until softened, 12 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Roughly chop the mushrooms.
- Peel and grate the garlic (or use a garlic press).
- Halve the chilli and discard the core and seeds. Finely chop.
- Halve, peel and thinly slice the onion.
- Place a large pan over medium-high heat with a drizzle of oil. Once hot, fry the bacon, mushrooms, garlic and onion until golden, stirring, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.
- Add the chicken stock powder to the pan along with the creme fraiche.
- Simmer until the sauce has thickened, 10-14 mins. Add a splash of water if the sauce becomes too thick.
- Carefully mix in the cooked linguine, baby spinach and half the cheese.
- Cook until the cheese has melted and the spinach is wilted.
- Season to taste with salt and pepper.
- Divide the creamy bacon linguine between deep plates or bowls.
- Top with a sprinkling of chopped chilli (use less if you don't like spice) and the remaining cheese.
TIP: If you're cooking for kids you may want to leave out the chilli in this dish!