The quantities provided above are averages only.
180 grams
Dried Linguine
(Contains Wheat May be present Mustard, Soya)
100 grams
Irish Bacon Lardons
250 grams
Mushrooms
110 grams
Creme Fraiche
(Contains Milk)
55 grams
Blue Cheese
(Contains Milk)
2 sachet(s)
Balsamic Glaze
(Contains Sulphites)
1 unit(s)
Scallion
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.
Meanwhile trim and thinly slice the scallion.
Roughly chop the mushrooms.
Place a large pan over high heat (no oil).
Once pan is hot, add mushrooms and cook until charred, 3-4 mins, shifting occasionally as they cook. Season with salt and pepper. Reduce the heat to a medium-high heat and add the bacon lardons.
Fry the bacon lardons until golden, 5-7 mins, stirring occasionally. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.
Crumble the blue cheese into the pan along with the drained pasta. Allow to warm through and remove from the heat. Then stir through the cream fraiche. Season to taste with salt and pepper.
Tip: Add a splash of water, if required to loosen the sauce.
Divide the bacon and blue cheese linguine between plates. Drizzle over the balsamic glaze. Scatter over the scallion.