Day 21: A recipe

I tried a recipe once from Jamie Oliver's 10-minute meals app on the iPad and I loved it. It's hard to go wrong with this recipe (but it definitely takes longer than 10 minutes to make). Here's the recipe:

Ingredients

• 250g fresh tagliatelle
• 4 rashers of smoked streaky bacon
• 100g chestnut mushrooms
• 150ml single cream
• 1 sprig fresh rosemary
• 20g Parmesan cheese
• 1 small fennel bulb
• 1 lemon
• 70g rocket leaves

Steps

1. Fill and boil kettle. Place a large frying pan on a medium heat and add a splash of olive oil.
2. Chop bacon into thin strips and add to hot frying pan. Fry for around 4 minutes, stirring occasionally, or until lightly golden.
3. Fill large saucepan with boiling kettle water, place it on a high heat and add a good pinch of salt.
4. Slice mushrooms. Pick and finely chop the rosemary leaves, discard the stalk.
5. When bacon is golden, add mushrooms and rosemary to the pan. Cook for a couple of minutes until mushrooms are cooked.
6. Thinly slice fennel bulb.
7. Add cream to pan of bacon and mushrooms and bring up to a gentle simmer.
8. Drop pasta into boiling water and cook according to packet instructions.
9. Turn heat off under your sauce and finely grate in a zest of half a lemon. Season with salt and pepper accordingly.
10. Squeeze the lemon juice into a mixing bowl and add 3 times as much olive oil and a pinch of salt and pepper.
11. Wash and dry rocket leaves and add it to bowl of dressing along with sliced fennel. Mix it only when served.
12. Scoop out and reserve a cupful of cooking water from the pasta, then drain the pasta. Tip pasta into frying pan with the sauce.
13. Gently stir the pasta through the sauce. If the sauce is too think, add a little of the reserved cooking water to loosen it.
14. Divide the pasta between your plates and finely grate the Parmesan cheese over the top. Toss the salad in the dressing and serve on the side.

Enjoy! ♥