with Mushrooms, Spinach and Cheese
Super speedy, this Easy Peasy Smoky Bacon Spaghetti takes only 15 minutes to make. A twist on creamy bacon pasta, we're stirring through smoky base paste, made with smoked paprika and smoked salt, to bring rich smoky flavour to your dish.
Allergens
Utensils
Tags
Spaghetti
180 grams
Sliced Mushrooms
120 grams
British Smoked Bacon Lardons
90 grams
Creme Fraiche
150 grams
Baby Spinach
40 grams
Chipotle Paste
20 grams
Smoky Base Paste
26 grams
Grated Hard Italian Style Cheese
20 grams
Sugar
0.5 tsp
Water for the Sauce
50 milliliter(s)
Butter
20 grams
- Boil a full kettle.
- Pour it into a saucepan with ½ tsp salt on high heat.
- Boil the spaghetti, 8 mins.
- Once cooked, drain.
- Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the sliced mushrooms and bacon, 6-8 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.
- Add the creme fraiche, sugar and water (see pantry for both).
- Stir and bring to the boil. Simmer, 1-2 mins.
- Next, stir in the cooked pasta and spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Add the chipotle, smoky base paste, butter (see pantry) and half the cheese. Stir to combine. Remove from the heat. Season with salt and pepper.
- Share the spaghetti between your bowls.
- Sprinkle over the remaining cheese.
3531
kJ
Energy (kJ)
844
kcal
Energy (kcal)
47.4
g
Fat
25.2
g
of which saturates
76.7
g
Carbohydrate
8.7
g
of which sugars
4.1
g
Dietary Fibre
27.5
g
Protein
2.93
g
Salt
