Bacon & Mushroom Dischi Volanti

This is a great store cupboard recipe using everyday ingredients that most people should have around the kitchen. A simple dish that is great to make after a long day at work or when you are in a rush, as it can be mustered up from chopping board to plate in 20 minutes.

 

Like most recipes the ingredients listed below are merely a guide, try using back bacon instead of streaky or cheddar cheese instead of parmesan, whatever you have to hand. If you are looking for a cracking recipe for ‘Meat-Free Mondays’ then simply drop the bacon and increase the mushroom quantity or maybe even mix up the varieties for a fantastic veggie option. The wonderful thing is any left over pasta can be packed in your finest Tupperware and taken to work for lunch. Better than a boring ham sandwich, I think?

Recipe (Serves 2)

• 200g Dischi Volanti or Orecchiette or Penne pasta
• 8 rashers outdoor reared smoked streaky bacon
• 200g chestnut mushrooms
• 1 shallot or small onion, diced
• 2 garlic cloves, diced
• Small handful parsley or chives or the green tops of a few spring onions, finely chopped
• 100 ml single or double cream
• Parmesan

Boil the pasta in plenty of salted boiling water according to the packet instructions.

While the pasta is cooking, heat a large frying pan or wok over a medium heat with 1 tsp of olive oil. When hot add the bacon, fry until the fat has rendered out and it has lightly coloured. Add the shallot and garlic, cook for another minute. Turn the heat to high, add the mushrooms, a pinch of salt and plenty of pepper. Toss a few times then cook until the mushrooms are nicely fried and reduced in size.

If the pasta has not cooked by this time then leave over the lowest heat to keep warm. When the pasta is cooked, using a small mug, carefully take a mug full of the pasta water and leave to one side.

Drain the pasta then put it straight into the pan with the bacon & mushroom, toss everything together, add the cream, parsley, a small handful of grated parmesan and a small glug of the reserved pasta water. Toss again. If the pasta looks to dry, add a drop more of the water (Note: You are looking for a sauce that just lightly coats the pasta, almost like a dressing). Season to taste and serve with a nice glass of wine.