SMOKED LARDON & MUSHROOM LINGUINE
SERVES 4
I’m definitely not the first to use this ingenious way of cooking pasta. Indeed, when I first came across this unconventional method, I was highly sceptical because it goes against all my training. I’ve always been taught to cook pasta in lots of boiling salted water, definitely not to chuck it in with the rest of the ingredients and cook it all together like it is here! Nonetheless, the method is tried and tested, and an incredible tool to have up your sleeve when time and space are limited. Make sure you use a wide shallow pot to ensure that the pasta fits, and that there is enough evaporation to produce the right sauce consistency.
• 2 tbsp extra-virgin olive oil • 150 g smoked lardons
• 3 garlic cloves, grated finely • ½ tsp thyme leaves
• 300 g portobello mushrooms, torn into bite-sized pieces • 350 g linguine
• 75 g Parmesan, grated, plus extra to serve • sea salt and freshly ground black pepper
1. Heat the oil in a wide shallow pot over a medium heat. Add the lardons and cook for 3–4 minutes until most of the fat has rendered and the lardons have turned brown at the edges.
2. Add the garlic and thyme leaves and cook for 1 more minute. Now add the mushrooms followed by 1.1 litres (scant 5 cups) cold water, 1½ tsp salt and a good grind of black pepper. Give everything a good stir and then add your linguine. Initially the pasta will only just fit in the centre of the pot – it will soon soften up.
3. Turn the heat up to high and bring the water to the boil, using tongs to move the pasta around regularly to keep the pieces from sticking together. Once it reaches boiling point, turn the heat down slightly but allow it to continue boiling enthusiastically. At this stage, you’re trying to evaporate some of the water while allowing the pasta to absorb much of the remaining liquid and cook through. Let it boil for about 10 minutes until the pasta is al dente, regularly mixing and turning to ensure even cooking and to prevent clumping. Once the liquid has reduced and the pasta is cooked, turn off the heat and allow it to sit for 2 minutes.
4. Stir in the grated Parmesan to produce a creamy sauce that clings to the pasta. Toss through some more black pepper and taste for seasoning, adding more salt if you feel it needs it.
5. Serve with more grated Parmesan and freshly ground black pepper. ❖