World Pasta Day

Speedy Bacon and Cheese Spaghetti with Mushrooms and Pine Nuts

Don't let the moment pasta's you by… World Pasta Day is the 25th of October and there are endless 'pastabilities' to celebrate this (great) day! Here is a recipe to help you gnocchit out of the park; this recipe is from the HelloFresh range:

Preparation Time: 30 minutes
Cooking difficulty: Level 1

Ingredients
1 packet bacon
1 punnet Sliced Mushrooms
2 clove garlic
1 bunch parsley
1 packet shredded Cheddar cheese
1 tub thickened cream
2 packet spaghetti pasta
2 packet pine nuts
1 bag baby spinach leaves
1 cube chicken stock
olive oil
2 unit egg
20 g butter
1 tbs vinegar (white wine or red wine)

Method
Bring a large saucepan of salted water to the boil. Roughly chop the bacon. Finely chop the garlic (or use a garlic press). Finely chop the parsley leaves.
Separate the egg yolks from the egg whites. In a medium bowl, combine the egg yolks, thickened cream, shredded Cheddar cheese and 1 crumbled chicken stock cube. Season with a pinch of salt and pepper, whisk with a fork and set aside. TIP: Pour the egg whites into a freezer bag or ice cube tray and save them for another recipe, like making meringues!

Add the spaghetti to the saucepan of boiling water and cook for 9 minutes, or until 'al dente'. Reserve 1/4 cup of cooking water, drain the spaghetti and return to the saucepan. TIP: Drizzle the drained pasta with a little olive oil to prevent sticking.
While the spaghetti is cooking, heat a large frying pan over a medium-high heat. Add the pine nuts and toast, stirring, for 3-4 minutes, or until golden. Transfer to a small bowl. Return the pan to a medium-high heat and add a drizzle of olive oil and the bacon. Cook for 6-7 minutes, or until crisp. Add the butter and sliced mushrooms and cook for 5-6 minutes, or until softened. Add the garlic and cook for 1 minute, or until fragrant. Reduce the heat to medium. Add the vinegar and cook for 1-2 minutes, or until evaporated. TIP: Stand back! Vinegar emits a strong vapour when heated.
Remove the pan from the heat. Add the spaghetti, baby spinach leaves, creamy sauce mixture and the reserved cooking water to the frying pan with the bacon and mushrooms. Mix well to coat the spaghetti in the sauce. Season to taste with salt and pepper.
TIP: If your pan isn't big enough, toss everything together in the saucepan!
Divide the cheese and bacon spaghetti between bowls. Top the adults' portions with the toasted pine nuts and sprinkle with the parsley.