It was only after I had cooked this dish that I realised that both parts would work separately – click for part 1 with the recipe for the fig, bacon and smoked cheese mushrooms and more details about the product.
This is super speedy to make – I used fresh pasta – but of course it will work with dried. Once opened I freeze my fresh pasta, freezing stops it going off, and it will cook from frozen in just a couple of minutes longer than it does usually.
I suppose that the pasta is a twist on carbonara, I added a handful of kale for some extra colour, flavour, texture and vitamins, it is an easy way to get another portion of vegetables into your diet.
- 100g lardons, or bacon finely chopped
- However much pasta you usually eat – I reckon about 75g of dried and 100g of fresh
- 2 heaped tbs smoked cheese spread – I used Applewood
- Generous handful of kale with the thick stalks removed
- 1 tbs chopped basil or a tsp of pesto
- Fry the lardons or bacon in a smear of oil until crisp. Place on a sheet of kitchen paper to absorb the fat.
- Return to the frying pan and add the cheese, and gently heat.
- Cook the pasta according to the packet instructions, add the kale in the last 90 seconds of cooking.
- Add an espresso cup of the pasta water to the cheese and lardons and mix well to make a sauce. Add the basil or pesto.
- Drain the pasta and return to the saucepan with the sauce. Mix well and serve immediately.
Even more delicious topped with a stuffed mushroom filled with smoked cheese, figs and bacon!
Many thanks to Applewood who send me a very generous hamper of ingredients together with the new cheese spread in order to take part in this challenge.