Mushroom, bacon and pesto are a wonderful flavour combination and in this recipe, they combine with a dash of single cream to create a wonderfully smoky, creamy sauce that's just packed with flavour.
- 400g pasta
- 250g mushrooms
- 8 rashers smoked bacon, fat trimmed if desired
- 4 heaped tbsp. green pesto
- 125ml single cream
- Handful fresh basil leaves, thinly sliced
Roughly chop the bacon and quarter the mushrooms. Dry fry bacon until it releases some oils, then add the mushrooms and fry for 5-7 minutes or until golden.
Cook pasta according to packet instructions in boiling salted water. Drain and put into the pan with the bacon and mushroom, along with around 3-4 tbsp. of the pasta water. Toss to coat.
Take the pan off the heat and add the pesto, cream and most of the basil. Toss to combine, then season with black pepper and sprinkle with the rest of the basil to serve.