Recipe: Bacon and pesto spaghetti
By Edward Hayden
You will need
1 medium onion, chopped finely
½ fresh chilli, diced finely
10 mushrooms, sliced
2 cloves of garlic
8 rashers of bacon, chopped into even pieces
4 large dsp of pesto
150ml/9floz pouring cream
25g/1oz freshly grated Parmesan cheese
Fresh basil/rocket leaves
1. Cook the spaghetti in lightly salted water for 8-10 minutes. Meanwhile begin the sauce.
2. Heat some oil in a large pot, add the onion, chilli, mushroom, garlic and bacon and fry for 2-3 minutes until golden and crisp.
3. Add the pesto, cream and parmesan cheese to the bacon and heat until piping hot.
4. Drain the spaghetti, add to the vegetable and pesto sauce. Season as required. Transfer to a serving dish and garnish with some fresh rocket/basil leaves. Serve sprinkled with additional parmesan cheese and freshly ground black pepper.