Creamy Bacon & Mushroom Linguine
with Pecorino & parsley
There is a special ingredient in your box! Pecorino is an Italian sheep's cheese, similar to Parmigiano Reggiano, but it's aged for a shorter period of time and therefore has a more mild flavour.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Garlic
½ piece
Red onion
150 g
Mushrooms
90 g
Linguine
(Contains: Gluten, May contain traces of allergens, Ei, Mosterd, Soja, Tarwe)
2.5 g
Fresh curly parsley
(Contains: Selderij, May contain traces of allergens)
50 g
Cooking cream
(Contains: Melk (inclusief lactose))
20 g
Grated Pecorino DOP
(Contains: Melk (inclusief lactose))
50 g
Bacon lardons
Not included in your delivery
½ tablespoon
[Plant-based] butter
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a pot or saucepan for the linguine.
- Chop the onion and crush or mince the garlic.
- Quarter the mushrooms.
- Boil the linguine for 8 - 10 minutes. Reserve at least 30ml pasta water per person, then drain and set aside.
- Heat a large deep frying pan over medium-high heat.
- Fry the bacon lardons for 4 minutes until done, then remove from the pan and set aside.
- Finely chop the parsley in the meantime.
- Heat a drizzle of olive oil in the same pan over medium-high heat and fry the mushrooms for 3 - 4 minutes.
- Stir in the onion and garlic and fry for 1 - 2 more minutes, seasoning to taste with salt and pepper.
- Add the linguine, bacon lardons and cream to the mushrooms.
- Turn up the heat and add the reserved pasta water.
- Mix well and cook for 3 - 4 minutes, or until the sauce has thickened and reduced.
- Remove from the heat and stir in a knob of butter, along with half each of the parsley and pecorino.
- Season to taste with salt and pepper, then mix well to combine.
- Serve the linguine on plates.
- Garnish with the rest of the parsley and the pecorino.
