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Linguine with bacon, mushrooms & feta

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings


  • 400g linguine
  • 1 tablespoon olive oil
  • 4 bacon rashers, rind removed, finely chopped
  • 1 red onion, halved, thinly sliced
  • 120g Swiss brown mushrooms, thinly sliced
  • 125ml (1/2 cup) thickened cream
  • 2 tablespoons chopped fresh continental parsley
  • 1 tablespoon chopped fresh thyme
  • 100g feta, crumbled


  • 1
    Cook the linguine in a large saucepan of salted boiling water following packet directions or until al dente. Drain well and return to the pan.
  • 2
    Meanwhile, heat the oil in a medium frying pan over medium-high heat. Add the bacon and onion and cook, stirring, for 3 minutes or until the onion softens. Add the mushroom and cook, stirring, for 2 minutes or until the mushroom softens slightly. Add the cream and simmer for 2-3 minutes or until the sauce thickens slightly.
  • 3
    Add the cream mixture, parsley and thyme to the linguine and gently toss until well combined. Divide the pasta among serving bowls, season with pepper and sprinkle with the feta. Serve immediately.

Source: taste.com.au


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