Bacon & mushroom pasta

Recipe uploaded by

Jane Hornby

37 ratings

Recipe by Jane Hornby

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1. Video tutorial: Making pasta

1. 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.
2. 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.
3. 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.

MAKE IT DIFFERENT

Swap the basil pesto for red or sun-dried tomato pesto.

567 kcalories, protein 23g, carbohydrate 78g, fat 20 g, saturated fat 9g, fibre 4g, salt 1.41 g

'I have already cooked this great, tasty dish again. The flavours of the basil and bacon work well together, and the whole thing was lovely and creamy.'

Latest comments and suggestions

Results 41-52

• Helen

  10 August 2009

  Helen commented on this recipe

  Easy peasy and tasty. Didn't bother with the creme fraiche as I didn't have any - maybe next time.

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• Izzy

  12 August 2009

  Izzy rated and commented on this recipe

  

  fantastic , had it for lunch yesterday and about to make it again!! could have eaten another 2 portions ;) !

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• JaquelineC

  16 August 2009

  JaquelineC rated this recipe

  

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• njwilson121

  19 August 2009

  njwilson121 rated and commented on this recipe

  

  I liked this but I think that the amount of creme fraiche made the meal too sticky for my taste. It felt like the creamy texture was clogging up my mouth. That aside - it was tasty, and I'm willing to give it another go - but maybe half the amount of creme fraiche and pesto to make it a bit drier.

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• Representin

  21 August 2009

  Representin rated and commented on this recipe

  

  Favourite recipe I've found on here so far, quick, simple and a tastebud senation....classic!

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• loopylady

  27 August 2009

  loopylady commented on this recipe

  A really quick, easy and tasty family dish which I served with garlic bread. I made it with sun dried tomato pesto, so it wasn’t as colourful as the picture but the flavour was excellent. I didn’t take the pan off the heat before adding the pesto and crème fraiche, as I didn’t want it to be lukewarm. I left it on a low heat for a few minutes to heat through, but it could still have done with being a bit hotter.

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• kate

  01 September 2009

  kate rated and commented on this recipe

  

  Wow amazing this dish is of resterant standard!!!!!! a hit with everyone, added chicken but was not really needed.

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• Natalie

  21 September 2009

  Natalie rated and commented on this recipe

  

  Quick and easy, the bacon made a nice alternative to using chicken with pesto. Will make again

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• jkenne01

  22 September 2009

  jkenne01 rated and commented on this recipe

  

  Could not believe how tasty this was and so easy to prepare - highly recommended for a quick mid week dish!

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• Miss G

  22 September 2009

  Miss G rated and commented on this recipe

  

  AMAZING! My boyfriend cooked this for me last night and we both loved it. He used a tomato pesto as that is what we prefer, used a mixture of chestnut mushrooms and shitake mushrooms and added a few green olives. Really simple and tasty dish, this will be done again and again in our house. Couldn't fault it at all.

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• Ria

  26 October 2009

  Ria commented on this recipe

  This recipe looks ace, I'm going to cook it for dinner this evening. But if you want it to be dairy free, you have to omit the creme fraiche and the pesto too, as the latter contains cheese (pecorino). You can buy vegan pesto from many supermarkets, which has no cheese in it, or make your own at home.

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• Polly

  18 November 2009

  Polly rated and commented on this recipe

  

  yum! quick and easy mid-week meal. have had this a few times and the recipe is delicious. also have added chorizo when i didn't have quite enough bacon and that was a tasty addition. also try grating a tiny bit of gorgonzola over to serve

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 20 mins

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

567 kcalories, protein 23g, carbohydrate 78g, fat 20 g, saturated fat 9g, fibre 4g, salt 1.41 g

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