{"id":1455,"date":"2015-04-29T20:39:40","date_gmt":"2015-04-29T19:39:40","guid":{"rendered":"http:\/\/ginnyang.com\/?p=1455"},"modified":"2015-04-29T23:31:51","modified_gmt":"2015-04-29T22:31:51","slug":"bacon-leek-mushroom-pasta-2","status":"publish","type":"post","link":"https:\/\/ginnyang.com\/?p=1455","title":{"rendered":"Bacon, Leek & Mushroom Pasta"},"content":{"rendered":"

This must be one of the easiest recipes I can think of, nothing fancy, super quick and really tasty. \u00a0It’s a perfect mid-week meal when you don’t have time for anything big, easily done in 30 minutes or less. \u00a0I\u00a0always make extra, because it is so easy to eat and so good, it’s hard to put the fork down. \u00a0Any leftovers can be reheated the next day for lunch.<\/p>\n

Use good quality, smoked streaky bacon. \u00a0The cheaper bacon is pumped full of water that will make the dish a bit soggy in my opinion. \u00a0I use chestnut mushrooms in this recipe but you can mix it up with all sorts of different mushrooms; portobello,\u00a0shiitake or cep\/porcini mushrooms. \u00a0I would recommend a mushroom with a good, robust flavour. \u00a0Mushrooms with a subtle flavour like oyster mushrooms, would be lost among the stronger smoked bacon and leek flavours and that would be an expensive waste of some good mushrooms.<\/p>\n

Because this recipe is so simple, you can spend time making your own pasta if you wish. \u00a0It’s a great way to test out different homemade pasta recipes because you don’t have to focus on anything else. \u00a0The best types of pasta for this dish are ones like pappardelle, fettuccine or\u00a0tagliatelle<\/p>\n

\"GnY_BaconLeekMushroom\"<\/a><\/p>\n

Ingredients (serves 2):<\/strong><\/p>\n

300g Smoked Streaky Bacon<\/p>\n

200g Leeks<\/p>\n

250g Chestnut Mushrooms<\/p>\n

300-400g Fettuccine Pasta<\/p>\n

Extra Virgin Olive Oil<\/p>\n

 <\/p>\n

Method:<\/strong><\/p>\n

1. \u00a0Wash and slice the leeks to your desired thickness.<\/p>\n

2. \u00a0Slice the bacon into lardons.<\/p>\n

3. \u00a0Fill a pan with water, salt it and then bring it to the boil.<\/p>\n

4. \u00a0Clean and slice the mushrooms.<\/p>\n

5. \u00a0Heat two tablespoons of Extra virgin in a large saute or frying pan.<\/p>\n

6. \u00a0Add the bacon and then the leeks and fry at a medium-high heat until the leeks have softened.<\/p>\n

7. \u00a0Cook the pasta as per packet instructions.<\/p>\n

8. \u00a0Add the mushrooms and continue to fry, season with salt and pepper, add more oil if required.<\/p>\n

9. \u00a0Once the mushrooms and pasta have cooked, drain the pasta and add it to the frying pan.<\/p>\n

10. \u00a0Fry quickly for another minute, check seasoning then serve. \u00a0You can top\u00a0it with a little olive oil and some grated pecorino cheese if you wish.<\/p>\n

 <\/p>\n

Tips:<\/strong><\/p>\n

– One option\u00a0is to add 2-3 tablespoons of\u00a0Creme Fraiche near the end, this will add a rich, creamy and slightly tangy flavour to the mix.<\/p>\n

– \u00a0Alternatively add a little heat by frying some chillies with the leeks or adding Tabasco at the end.<\/p>\n

– \u00a0Adding herbs is a healthy option, try dill for some sweetness.<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

This must be one of the easiest recipes I can think of, nothing fancy, super quick and really tasty. \u00a0It’s a perfect mid-week meal when you don’t have time for anything big, easily done in 30 minutes or less. \u00a0I\u00a0always make extra, because it is so easy to eat and so good, it’s hard to put the fork down. \u00a0Any leftovers can be reheated the next day for lunch. Use good quality, smoked streaky bacon.[…]<\/a><\/p>\n","protected":false},"author":1,"featured_media":1452,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"Bacon, Leek & Mushroom Pasta","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[34,33,37,5,19],"tags":[7,93],"class_list":["post-1455","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gluten","category-lactose","category-main","category-recipes","category-west","tag-pasta","tag-quick"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/ginnyang.com\/wp-content\/uploads\/2015\/04\/2015-04-27-18.29.53.jpg","jetpack_shortlink":"https:\/\/wp.me\/p1PTCG-nt","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/1455","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1455"}],"version-history":[{"count":2,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/1455\/revisions"}],"predecessor-version":[{"id":1457,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/1455\/revisions\/1457"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/media\/1452"}],"wp:attachment":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1455"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1455"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1455"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}