Creamy Bacon and Mushroom Pasta
I made this simple pasta dish whilst filming for a BBC programme. Finish it with grated parmesan and serve with some garlic bread.
Print Pin RateIngredients
- 180 g Bacon lardons
- 250 g Chestnut mushrooms cut into quarters
- 3 Cloves of garlic chopped
- 200 ml Chicken stock
- 150 ml Double cream
- 1 tbsp Dijon mustard
- 10 g Parsley chopped
To serve: (optional)
- Parmesan grated
Instructions
- Cook the pasta in salted boiling water.
- Meanwhile, heat some cooking oil in a large frying pan over a medium to high heat. Cook the bacon lardons until they start to turn crispy.
- Add in the mushrooms, and cook for a few minutes, until they start to soften.
- Chuck in the garlic and cook for a further minute, before pouring in the chicken stock, double cream, and adding the Dijon mustard.
- Cook until it thickens slightly. Drain the pasta but keep back some pasta water. Add the pasta to the sauce and add some pasta water if it needs loosening up at all.
- Taste for seasoning, then dish it up and finish it with some grated parmesan. Enjoy.
