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.
- 100 g 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.