Bacon & mushroom pasta
By Jane Hornby
Cooking time
Prep: 5 mins Cook: 20 mins Ready in 25 minutesSkill level
EasyServings
Serves 4A simple one-pan pasta dish with bacon, mushrooms and pesto - ready in under 30 minutes
Nutrition and extra info
Nutrition
- kcalories
- 567
- protein
- 23g
- carbs
- 78g
- fat
- 20g
- saturates
- 9g
- fibre
- 4g
- sugar
- 0g
- salt
- 1.41g
Ingredients
- 400g penne (or other tube shape) pasta
- 250g pack chestnut or button mushrooms, wiped clean
- 8 rashers streaky bacon
- 4 tbsp pesto (fresh from the chiller cabinet if possible)
- 200ml carton 50% fat crème fraîche
- handful basil leaves
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Method
- Cook the pasta in boiling water in a large non-stick saucepan according to pack instructions. Meanwhile, slice the mushrooms and snip the bacon into bite-size pieces with scissors or a sharp knife.
- Reserve a few drops of the cooking water in a cup or bowl, then drain the pasta and set aside. Fry the bacon and mushrooms in the same pan until golden, about 5 mins. Keep the heat high so the mushrooms fry in the bacon fat, rather than sweat.
- Tip the pasta and reserved water back into the pan and stir over the heat for 1 min. Take the pan off the heat, spoon in the pesto and crème fraîche and most of the basil and stir to combine. Sprinkle with the remaining basil to serve.
Recipe from Good Food magazine, October 2005
Comments, questions and tips
Comments
I made this quick and easy pasta dish for a family get together, serving it with a salad. It was a huge hit especially with my 13 year old grandson. He can be a picky eater, but had two helpings - a rare event. Even more amazing, he is learning about different types of pasta at school and had to take in a favourite recipe, and say why teenagers would like it. His comment was that it's the best pasta he'd ever had, and he's a teenager!
Just loved this recipe so easy to make and tasted wonderful. In addition to the above, to start we fried off a red chilli and garlic in a little olive oil and added some cherry tomatoes when cooking the bacon and mushrooms, finally topped it off with some grated parmesan cheese when ready to serve - really, really good!
