Bacon Mushroom Mascarpone and Pesto Pasta
- 400g penne pasta
- 250g chestnut mushrooms
- 4 tbsp pesto
- 8 rashers streaky bacon
- 3 tblsp mascapone
- Cook the pasta in boiling water in a large non-stick saucepan according to pack instructions. Meanwhile, slice the mushrooms and snip the bacon into bite-size pieces with scissors or a sharp knife
- Reserve a few drops of the cooking water in a cup or bowl, then drain the pasta and set aside. Fry the bacon and mushrooms in the same pan until golden, about 5 mins. Keep the heat high so the mushrooms fry in the bacon fat, rather than sweat.
- Tip the pasta and reserved water back into the pan and stir over the heat for 1 min. Take the pan off the heat, spoon in the pesto and mascarpone and stir to combine. Sprinkle with the remaining basil to serve.