Bacon & Mushroom Pasta Risotto

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Spaghetti		70g
Onion		1
Mushrooms		100g
Bacon rashers		4
Garlic		1 clove
Olive oil		2 tbsp
Grated cheddar cheese		50g
Pasta water		100ml
Basil leaves		20
Pepper		as required

Method

Prep

5min

Cook

15min

Break the spaghetti into quarter, then put in a bag and smash to smaller pieces.

Cook the broken pasta in boiling salted water. Keep the pasta water when it's cooked for later use.

Finely chop the onion, garlic and mushrooms. Slice the bacon to 5mm strips.

Put the olive oil in a deep pan and fry the bacon strips on high heat.

Add the cooked pasta and 100ml pasta water to Step 4. Bring to the boil on high heat and add the cheese.

Mix with a wooden spoon and adjust to taste with the salt. Keep stirring until the liquid evaporates.

Add the finely chopped basil (leave one or two leaves aside) and mix in. Turn the heat off and transfer to a serving dish.

Sprinkle ground pepper over the top and garnish with the basil leaves.

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