Speedy Creamy Linguine with Bacon and Mushrooms

Bring a pot of salted water to the boil and add the pasta. Cook for 3 minutes. The pasta should be a little underdone at this stage. Reserve 1⁄2 cup of pasta water to thin the sauce in step 3 if necessary. Drain the pasta and set aside.

Slice mushrooms. Peel and mince garlic. Peel and finely dice shallot. Chop parsley leaves. Heat a frying pan over a medium high heat. Add some olive oil, garlic and shallot. Cook for 1 minute then add diced bacon and mushrooms. Cook for a further 2 minutes until the bacon is cooked through. Add half the parsley to the pan.

To the pan, add stock cream and half the parmesan (crumbling the parmesan will help it melt), stirring constantly, until cheese is melted. Add the pasta to the pan and, using tongs, toss the pasta through the sauce.

Divide pasta between serving plates and top with any remaining parmesan and parsley. Enjoy!

Bring a pot of salted water to the boil and add the pasta. Cook for 3 minutes. The pasta should be a little underdone at this stage. Reserve 1⁄2 cup of pasta water to thin the sauce in step 3 if necessary. Drain the pasta and set aside.

Slice mushrooms. Peel and mince garlic. Peel and finely dice shallot. Chop parsley leaves. Heat a frying pan over a medium high heat. Add some olive oil, garlic and shallot. Cook for 1 minute then add diced bacon and mushrooms. Cook for a further 2 minutes until the bacon is cooked through. Add half the parsley to the pan.

To the pan, add stock cream and half the parmesan (crumbling the parmesan will help it melt), stirring constantly, until cheese is melted. Add the pasta to the pan and, using tongs, toss the pasta through the sauce.

Divide pasta between serving plates and top with any remaining parmesan and parsley. Enjoy!

Bring a pot of salted water to the boil and add the pasta. Cook for 3 minutes. The pasta should be a little underdone at this stage. Reserve 1⁄2 cup of pasta water to thin the sauce in step 3 if necessary. Drain the pasta and set aside.

Slice mushrooms. Peel and mince garlic. Peel and finely dice shallot. Chop parsley leaves. Heat a frying pan over a medium high heat. Add some olive oil, garlic and shallot. Cook for 1 minute then add diced bacon and mushrooms. Cook for a further 2 minutes until the bacon is cooked through. Add half the parsley to the pan.

To the pan, add stock cream and half the parmesan (crumbling the parmesan will help it melt), stirring constantly, until cheese is melted. Add the pasta to the pan and, using tongs, toss the pasta through the sauce.

Divide pasta between serving plates and top with any remaining parmesan and parsley. Enjoy!

Bring a pot of salted water to the boil and add the pasta. Cook for 3 minutes. The pasta should be a little underdone at this stage. Reserve 1⁄2 cup of pasta water to thin the sauce in step 3 if necessary. Drain the pasta and set aside.

Slice mushrooms. Peel and mince garlic. Peel and finely dice shallot. Chop parsley leaves. Heat a frying pan over a medium high heat. Add some olive oil, garlic and shallot. Cook for 1 minute then add diced bacon and mushrooms. Cook for a further 2 minutes until the bacon is cooked through. Add half the parsley to the pan.

To the pan, add stock cream and half the parmesan (crumbling the parmesan will help it melt), stirring constantly, until cheese is melted. Add the pasta to the pan and, using tongs, toss the pasta through the sauce.

Divide pasta between serving plates and top with any remaining parmesan and parsley. Enjoy!

Bring a pot of salted water to the boil and add the pasta. Cook for 3 minutes. The pasta should be a little underdone at this stage. Reserve 1⁄2 cup of pasta water to thin the sauce in step 3 if necessary. Drain the pasta and set aside.

Slice mushrooms. Peel and mince garlic. Peel and finely dice shallot. Chop parsley leaves. Heat a frying pan over a medium high heat. Add some olive oil, garlic and shallot. Cook for 1 minute then add diced bacon and mushrooms. Cook for a further 2 minutes until the bacon is cooked through. Add half the parsley to the pan.

To the pan, add stock cream and half the parmesan (crumbling the parmesan will help it melt), stirring constantly, until cheese is melted. Add the pasta to the pan and, using tongs, toss the pasta through the sauce.

Divide pasta between serving plates and top with any remaining parmesan and parsley. Enjoy!

Bring a pot of salted water to the boil and add the pasta. Cook for 3 minutes. The pasta should be a little underdone at this stage. Reserve 1⁄2 cup of pasta water to thin the sauce in step 3 if necessary. Drain the pasta and set aside.

Slice mushrooms. Peel and mince garlic. Peel and finely dice shallot. Chop parsley leaves. Heat a frying pan over a medium high heat. Add some olive oil, garlic and shallot. Cook for 1 minute then add diced bacon and mushrooms. Cook for a further 2 minutes until the bacon is cooked through. Add half the parsley to the pan.

To the pan, add stock cream and half the parmesan (crumbling the parmesan will help it melt), stirring constantly, until cheese is melted. Add the pasta to the pan and, using tongs, toss the pasta through the sauce.

Divide pasta between serving plates and top with any remaining parmesan and parsley. Enjoy!