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Mushroom, bacon and leek pasta
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350g essential Waitrose spaghetti
200g essential Waitrose smoked British bacon lardons
250g essential Waitrose cup mushrooms, thickly sliced
2 leeks, finely sliced
1 tbsp cider vinegar
100ml essential Waitrose single cream
1 tsp essential Waitrose dijon mustard
½ x 20g pack parsley, roughly chopped
1. Cook the spaghetti according to pack instructions, reserving some of the cooking water before draining. Meanwhile, cook the bacon in a frying pan over a medium-high heat for 8-10 minutes until golden. Remove with a slotted spoon, drain on kitchen paper and set aside.
2. Add the mushrooms to the pan and cook for 2 minutes; tip in the leeks and cook for a couple more minutes. Stir in the vinegar, cream and mustard along with 3 tbsp of the pasta’s cooking water. Once bubbling, stir in the cooked pasta and parsley; serve immediately.
Typical values per serving:
This recipe was first published in November 2011.