Name: Bacon & mushroom pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Italian
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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Bacon & mushroom pasta

Bacon & mushroom pasta

Jane Hornby

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Serves 4

Easy

Prep: 5 mins

Cook: 20 mins

Ready in 25 minutes

A star rating of 4.7 out of 5.287 ratingsRate

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A simple one-pan pasta dish with bacon, mushrooms and pesto - ready in under 30 minutes

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal649
fat26g
saturates10g
carbs75g
sugars4g

low
fibre6g

high
protein25g
salt2.05g

Method

step 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.
step 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.
step 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.

RECIPE TIPS

MAKE IT DIFFERENT

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

MAKE IT DAIRY-FREE

Omit the crème fraîche, replacing it with a few more spoonfuls of pesto instead.

Recipe from Good Food magazine, October 2005

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A star rating of 4.7 out of 5.287 ratings

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