I was looking for a bacon and mushroom pasta dish on the internet for that nights dinner and nothing inspired. The recipes I found seemed bland and lacking a depth of flavour. I thought I could do better. I was inspired to create this dish and it was an instant hit with all the family, old and young. Classy enough for a dinner party and simple enough for a midweek meal. It is also reasonably budget friendly.
Cook the pasta in a large pan of salted boiling water according to packet instructions.
Meanwhile, fry the onion in a large frying pan over a medium heat in a swig of olive oil until soft and golden.
Increase the heat and add the chopped bacon and continue cooking for 2 mins.
Add the sliced mushrooms and cook over the high heat until soft and lightly golden.
Add the crushed garlic and cook for a few seconds (Take care not to burn).
Add the Lemon Zest, Sun-dried Tomato Purée and remaining white wine. Continue to cook until wine reduced by half.
Combine the Ricotta, 2 Tbs of parmesan and the Lemon Juice.
Drain the pasta reserving a cup of the pasta water.
Combine the pasta with the Mushroom Bacon Mixture and add a little of the cooking water to loosen the mix. Toss to combine. Season to taste (Bacon is salty so I found adding salt unnecessary).
Serve the pasta with a grating of Parmesan, generously scattered torn basil leaves and a good dollop of the Lemony Ricotta.
This is quite a quick process once the cooking begins so you will need to prepare, chop and measure all ingredients to begin with.
It should really serve 6 (normal people) but in my family it would feed 4 super hungry adults!
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.