Presto Bacon and Mushroom Linguine with Asparagus and Cheese

Ingredients

Instructions

1. a) Fill and boil your kettle. 
   b) Pour the boiled water into a large saucepan with 1/2 tsp salt on high heat.
   c) Add 1/2 tsp salt and the linguine. Bring back to the boil.
   d) Cook until tender, 12 mins.
2. a) While the pasta cooks, heat a drizzle of oil in a large frying pan on high heat. 
   b) Once hot, add the sliced mushrooms and bacon lardons. 
   c) Cook, stirring occasionally, until golden all over, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
3. a) Meanwhile, peel and grate the garlic (or use a garlic press).
4. a) Once the mushrooms and bacon are golden, stir in the garlic and cook for 30 secs.
   b) Once the pasta is cooked, reserve some of the pasta water (see pantry for amount), then drain in a colander. Drizzle with oil and stir through to prevent it sticking.
5. a) Stir the reserved pasta water, creme fraiche, chicken stock paste and peas into the mushrooms and bacon, simmer for 2-3 mins. 
   b) Add the cooked pasta and Italian style cheese to the sauce and gently toss to coat.
   c) Add another splash of water if the sauce is a bit thick. Season to taste with salt and pepper. 
6. a) Share the bacon and mushroom linguine between your bowls.
   Enjoy!