Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Linguine: Place a pot on medium-high heat and add the boiling water. When the water is at a rolling boil, add the linguine - and cook for 5-7 minutes. You want it al dente, which is slightly chewy and translucent. Drain, reserving some of the pasta water, and drizzle with a little olive oil to keep it from sticking together.

Step 3

Stroganoff mix: Place a pan on medium-high heat with a drizzle of olive oil. Add the onion with a pinch of salt and cook for 5 minutes before adding the garlic, smoked paprika, chilli flakes (if you like a bit of spice) and thyme. Sauté for 1 minute, then add the bacon and cook for 4-5 minutes until golden. Add the mushrooms and cook for another 4-5 minutes, then pour in the sour cream and water (½ cup for 4; ¼ cup for 2) and let it simmer for 2-3 minutes until the sauce thickens. Mix through the linguine and a little pasta water to loosen.

Step 4

Serve immediately while hot.