The quantities provided above are averages only.
180 grams
Dried Linguine
(Contains Wheat May be present Mustard, Soya)
55 grams
Blue Cheese
(Contains Milk)
130 grams
Irish Bacon
250 grams
Mushrooms
110 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
Balsamic Glaze
(Contains Sulphites)
10 grams
Hazelnuts
(Contains Hazelnuts May be present Sesame, Cereals containing gluten, Peanut)
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
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, 10-12 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.
Bash or roughly chop the hazelnuts.
Place a large pan over medium heat (no oil). Once hot, dry-fry the hazelnuts until toasted, stirring regularly, 2-3 mins. Remove from the pan and set aside. TIP: Watch them closely—they can burn easily. Reserve the pan to use later.
Roughly chop the mushrooms.
Chop the bacon rashers widthways into 1cm wide strips. IMPORTANT: Wash hands and equipment after handling raw meat. TIP: Use scissors to cut the bacon if you prefer.
Return the pan to high heat. When hot, add the mushrooms and bacon to the pan. Season with salt and pepper and fry until browned, 6-8 mins, stirring occasionally. Season with salt and pepper. Add the drained linguine and crumble the blue cheese and stir well, until cheese is melted for 2-3 mins.
IMPORTANT: Cook bacon thoroughly.
Remove from the heat add the cream fraiche. Season to taste with salt and pepper.
Divide the blue cheese pasta between plates and scatter over the toasted hazelnuts.