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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
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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.

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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.

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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.


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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.

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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.