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Bacon Linguine

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Instructions

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Slice the Mushroom, slice the Shallot, half then slice the Courgette and prep the Garlic Clove(chop, grate, press). Put a pan of water on to boil for the Linguine.
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Heat a large frying pan and start to fry the Bacon Lardons. Cook for about 5 minutes. In hot water add the Linguine and season with a little salt.
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In the Bacon Lardons pan add the Shallot, Mushroom and Courgette. Cook for a further 5 minutes stirring occasionally. Add the Garlic Clove and cook for a further couple of minutes.
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Add the Creme Fraiche, Water, Vegetable Stock and Italian Herbs into the frying pan. Bring to the boil and stir into the Bacon Lardons and veg.
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Drain the Linguine and add to the frying pan. Stir into the sauce until coated. Season with a little salt and pepper and stir in half of the Grated Parmesan Cheese. Allow to simmer until the sauce is thick.
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Share the bacon linguine onto your plates and top with the remaining Grated Parmesan Cheese and a little (or a lot) of black pepper if you like. Eat and enjoy!
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