Bacon & Mushroom Alfredo

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add your bacon lardons and cook for 5-6 min or until golden and crisp

Meanwhile, add your pasta to a pot of boiled water with a generous pinch of salt, then bring to the boil over a high heat

Cook the pasta for 7-9 min (10–12 min for wholewheat) or until cooked with a slight bite

Once done, drain the pasta, reserving a cup of the starchy pasta water

Once the lardons are golden, reduce the heat to medium-high and crumble your chestnut mushrooms roughly into the pan with your hands

Add your roasted garlic paste and cook for 30 secs or until fragrant

Once fragrant, add your Chinese rice wine, soft cheese and a generous pinch of salt to the pan

Give everything a good mix up and cook for a further 2 min or until thickened

Meanwhile, chop your parsley finely, including the stalks

Add the drained pasta to the pan and give everything a good mix up

Cook for 30 secs further or until the sauce begins to stick to the pasta – this is your bacon & mushroom alfredo

Tip: Add a splash of the starchy pasta water if your sauce is looking a little dry!