- Cooking Time: 12 minutes
- Servings: however many you like!
- Preparation Time: 2 minutes
- Pasta, your favourite kind
- Bacon, 1 rasher per person
- Mushroom, 1 per person; please use Swiss Brown, Buttons have no flavour!
- Tomatoes, either 1 medium size or 4 cherry tomatoes per person
- Garlic, half a clove
- Rocket lettuce leaves
- Parmesan Cheese
- 1. Heat a dry pan while you bring the water to boil for the pasta (try boiling the water in the kettle first to save time).
- 2. Put the pasta on to cook; use however much you think you will eat :)
- 3. Cut the bacon into thickish strips and fry in the dry pan with a very small amount of crushed garlic. Cut the mushrooms into large slices or chunks and put a very small amount of butter onto each piece.
- : The garlic should not be overpowering in this recipe, use half a clove to give depth of flavour only.
- : Mushrooms soak up a lot of the cooking juices, so by adding some butter now the mushrooms will not only taste great but allow enough of the bacon juices to remain in the pan to coat the pasta later.
- 4. When it is time to turn the bacon (or the bacon is half done) add the mushrooms to the pan, butter-side down. When you feel you want to turn the mushrooms (after a minute or two) add the tomatoes (chopped into bite size pieces).
- 5. The pasta should be ready after the tomatoes have been in the pan for only a minute or so; drain the pasta and add to the pan with the bacon etc. Toss everything until the pasta has soaked up all the pan juices.
- 6. Serve the pasta with a good handful of fresh rocket leaves, which will wilt slightly in the residual heat of the pasta but stay nice and crunchy, and grate or shave some fresh parmesan to taste.
NotesI was starving for lunch just now but when i opened the fridge it was nearly empty of fun things except for some yummy peppery rocket (i think Americans call it arugala?) So most of the ingredients here are things that you probably already have lying around and the rocket leaves give it a fancy touch.
While i was eating i realised this would be a very easy way to impress on a dinner date, and that if all these ingredients were placed on a thin pizza base spread with napoli sauce it would be an equally impressive (and delicious) pizza!
Note: this recipe would be unlikely to keep well, please eat straight after cooking.