Cacio e Pepe Style Mushroom Fiorelli with Bacon
with ciabatta and salad
A recipe conveniently customised just to your liking.
The quantities provided above are averages only.
Ingredients
2 unit(s)
Ciabatta
(Contains: Wheat May be present: Cereals containing gluten, Egg, Milk, Soya)
1 unit(s)
Garlic
150 grams
Mushrooms
65 grams
Creme Fraiche
(Contains: Milk)
1 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
1 sachet(s)
Cracked Black Pepper
1 sachet(s)
Vegetable Stock
300 grams
Fresh Mushroom Fiorelli
(Contains: Wheat, Milk, Cereals containing gluten, Egg May be present: Soya, Mustard, Nuts, Walnuts, Crustaceans, Fish, Molluscs)
60 grams
Baby Spinach
40 grams
Salad Leaves
10 grams
Hazelnuts
(Contains: Hazelnuts, Nuts)
100 grams
Irish Bacon Lardons
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Boil a large pot of salted water for the fiorelli.
- When boiling, add the pasta to the water and reduce the heat. Simmer until softened, 5-6 mins.
- Once cooked, reserve 75ml pasta water (per 2P). Then drain in a sieve and pop back in the pot, off the heat.
- Drizzle with oil to prevent sticking.
TIP: Do not alow the water to continue to boil once you've added the fiorelli, otherwise they will burst.
- Bash or roughly chop the hazelnuts.
- Peel the garlic.
- Roughly chop the mushrooms.
- Place a large pan over high heat with a drizzle of oil. Fry the lardons until starting to brown, 5-7 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.
- Add mushrooms and cook until charred, 3-4 mins, shifting occasionally as they cook. Season with salt and pepper.
- Reduce the heat to medium-high and add the creme fraiche, cracked black pepper and stock to the mushrooms, stirring, 2-3 mins.
- Add the spinach to the pan a handful at a time, until wilted and piping hot, 1-2 mins.
- Add reserved pasta water and season to taste with salt and pepper.
- Stir in the mushroom fiorelli and carefully coat with the sauce.
- Meanwhile, halve the ciabattas and pop into the oven, cut-side up, to warm through, 2-3 mins.
- Once toasted, rub the cut sides with the garlic and drizzle with a little oil.
- Just before serving, toss the salad leaves with a drizzle of oil.
- Season to taste with salt and pepper.
- Share the cacio e pepe style bacon fiorelli between your plates.
- Top with the tossed salad, cheese and serve the garlic ciabatta alongside.
- Scatter the hazelnuts over the top.
