Solo: Bacon Stroganoff Pasta

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Solo: Bacon Stroganoff Pasta

A creamy smoked paprika & thyme infused sauce with bacon and mushrooms served with linguine.

Ingredients to serve 1

  • 75g x linguine
  • ¼ x red onion – peel & chop finely
  • ¼ clove x garlic – peel, grate finely & chop
  • ½ tsp x smoked paprika
  • ¼ tsp x chilli flakes (optional)
  • 3g x fresh thyme – chop leaves finely
  • 75g x bacon bits
  • 100g x button mushrooms – slice thinly
  • 1 tbsp x sour cream
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


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 (2 tbsp for 1) 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.