Creamy Mushroom and Bacon Linguine
If you ever want a comfort food that delivers on taste and simplicity, then you must try this creamy mushroom and bacon linguine. The recipe is very easily put together and is great when you want a break from the tomato sauce based pastas. Flavoured with bacon, mushrooms and butter this dish is comfort food at its best!
Servings 2 people
- 250 gm linguine or your choice of pasta
- 1 tbsp oil
- 100 gm bacon, chopped
- 2 garlic cloves, finely chopped
- 1/2 small onion, finely chopped
- 120 gm mushrooms (approx 6), sliced
- 20 gm unsalted butter (roughly 1 tbsp)
- 1 cup cream
- 1/4 tsp salt (add more after taste test)
- pepper to taste
- 30 gm spinach (handful)
- 2 sprigs flat leaf parsley, chopped
- Parmesan cheese, grated (optional)
- chilli flakes (optional)
Boil a large pot of salted water and cook the pasta as per package instructions.
Prepare all your ingredients.
In a fry pan on medium high, add 1 tbsp of oil and the chopped bacon. Fry until crisp and remove from the pan onto a paper lined dish. Leave the drippings in the pan.
Add the butter, onions and garlic. Let them cook for 30 seconds (don't let them burn) and then add the mushrooms. Cook for 2 minutes.
Check you pasta is done and strain.
Add the cream, salt and pepper to the fry pan. Lower the heat to medium low and let the sauce thicken for a few minutes.
Add the pasta and toss it through the sauce. If the pasta sauce still looks thin, allow it to cook further until it is at a good consistency.
Add the spinach and allow it to wilt in the pasta. Check the seasoning of the pasta and adjust according to your taste.
Garnish with Parmesan cheese, parsley and chilli flakes. Serve immediately.
Calories: 1249kcal | Carbohydrates: 103g | Protein: 28g | Fat: 81g | Saturated Fat: 40g | Cholesterol: 218mg | Sodium: 693mg | Potassium: 782mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3490IU | Vitamin C: 10mg | Calcium: 130mg | Iron: 3mg