Protein Boost | Goodfood & Chef: Double Bacon & Shimeji Pasta Carbonara
with Fresh Linguine
Cooking time
25 minutes
Servings
2/4
Calories
1110 /serving
Protein to the power of two! Double up on the good stuff with our Protein Boost option. Welcome to Goodfood & Chef! An opportunity for you to explore recipes with top Canadian talent, like TikTok sensation Tiffy Chen, whose Taiwanese background inspires her easy-to-make recipes. Creamy white miso and button-cute shimeji mushrooms cling to fresh linguine in this changed-up carbonara.
We will send you:
- 200g Naturally smoked bacon (raised without antibiotics by Canadian farmers)
- 1 Scallion
- 3 Garlic cloves
- 150g Shimeji mushrooms
- 225g Fresh linguine
- 20g White miso paste
- 60ml Heavy cream
- 25g Grana Padano (contains rennet)
Contains: Eggs • Milk • Soy • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Whisk
2 or 4 tbsp Butter
Total Fat
80 g
Saturated Fat
34 g
Sodium
1640 mg
Total Carb
67 g
Sugars
3 g
Protein
31 g
Fibre
5 g
Preparation
Mise en place
- Bring a medium pot of salted water to a boil.
- Mince the garlic.
- Thinly slice the scallion crosswise, separating the white bottom and green top.
- Remove the bottom of the mushrooms; separate the mushrooms.
- Small-dice the bacon.
Boil the pasta
- Add the pasta to a pot of the boiling water; stir gently to separate.
- Boil, 2 to 3 min., until al dente.
- Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Start the carbonara
- Meanwhile, in a large pan, heat a drizzle of oil on medium.
- Add the bacon* and cook, stirring often, 2 to 3 min., until golden brown and crispy.
- Add the garlic, white bottom of the scallion and mushrooms. Sauté, 2 to 3 min., until softened.
- Add the miso, cream, 2 tbsp butter (double for 4 portions) and ½ the reserved cooking water.
- Cook, stirring often, 2 to 3 min., until heated through.
Finish the carbonara & combine the pasta
- To the pan, add the cheese and S&P.
- Cook, whisking often, 1 to 2 min., until the cheese has melted.
- Add the pasta and cook, stirring often, 2 to 3 min., until combined.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
- Divide the pasta between your plates.
- Garnish with the green top of the scallion. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
