Linguine in a smokey bacon, white wine and cream sauce

Under pressure for time? This little baby is the perfect recipe for a quick yet elegant dinner. The flat capped mushroom looks beautiful perched on top and adds another element to the dish. A little homemade rustic garlic bread wouldn’t go amiss.

Topped with a garlic and thyme flat capped mushroom

600g linguine
250 ml cream
1 glass of white wine
200g smokey bacon chopped into small pieces
4 garlic cloves (or to taste)crushed
4 flat capped much rooms
Small bunch of thyme
Cracked black pepper
Grated Parmesan

Boil your kettle and pour the water over the linguine in a large pan. Chuck in a pinch of salt and bring to the boil. Turn down and simmer for 10 or so minutes till al dente. Meanwhile pour the cream and wine into another pan and bring to the boil and turn down to a steady simmer to reduce into a thickened sauce. In a frying pan add a dab of butter and then the bacon, half the garlic and brown. Throw the cooked bacon into the reducing cream sauce. In the same frying pan add another generous dollop of butter, the remaining garlic and thyme and fry the mushrooms turning to cook both sides. At this stage the linguine should be cooked, strain off the water and return to the pan. Add the creamy bacon sauce, making sure to coat each stand of linguine. With a large serving fork scoop up the linguine and as your putting it on to the plate, twist the fork around to make a mound, place your mushroom on top along with some fresh thyme, cracked black pepper and Parmesan. Goes lovely with some chilled white wine and a little rustic garlic bread on the side.


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