Back Bacon

Back Bacon
Amount Per Serving
Calories59
% Daily Value*
Total Fat 3.2ggrams4%Daily Value
Saturated Fat 1.1ggrams6%Daily Value
Trans Fat 0ggrams
Polyunsaturated Fat 0.6ggrams
Monounsaturated Fat 1.4ggrams
Cholesterol 18mgmilligrams6%Daily Value
Sodium 284mgmilligrams12%Daily Value
Total Carbohydrates 0.4ggrams0%Daily Value
Dietary Fiber 0ggrams0%Daily Value
Sugars 0.2ggrams
Protein 7ggrams
Vitamin D 0.1mcgmicrograms0%Daily Value
Calcium 1.9mgmilligrams0%Daily Value
Iron 0.2mgmilligrams1%Daily Value
Potassium 189.8mgmilligrams4%Daily Value

Ingredients

400g penne (or another tube shape) pasta

250g pack chestnut or button mushrooms, wiped clean

8 rashers streaky bacon

4 tbsp pesto (fresh from the chiller cabinet if possible)

200ml carton 50% fat crème fraiche

a handful of basil leaves.

Method

STEP 1

Cook the pasta in boiling water in a large non-stick saucepan according to pack instructions. Meanwhile, slice the mushrooms and snip the bacon into bite-size pieces with scissors or a sharp knife.

STEP 2

Reserve a few drops of the cooking water in a cup or bowl, then drain the pasta and set aside. Fry the bacon and mushrooms in the same pan until golden, about 5 mins. Keep the heat high so the mushrooms fry in the bacon fat, rather than sweat.

STEP 3

Tip the pasta and reserved water back into the pan and stir over the heat for 1 min. Take the pan off the heat, spoon in the pesto and crème fraîche and most of the basil and stir to combine. Sprinkle with the remaining basil to serve.