Ingredients
- 200 g (7 oz or 2 medium) fresh pasta sheets
- 80 g (2¾ oz/⅓ cup) butter
- 1 tablespoon olive oil
- 300 g (10½ oz/3⅓ cups) assorted mushrooms, sliced
- 2 bacon slices, cut into pieces of similar size to the mushroom slices
- 2 garlic cloves, finely sliced
- 1 tablespoon fresh thyme
- 1 tablespoon pine nuts, toasted
- 3 tablespoons thick (double/heavy) cream
- 3 tablespoons extra virgin olive oil
- 35 g (1¼ oz/⅓ cup) pecorino cheese, coarsely shredded
Method
1. Bring a large saucepan of salted water to the boil. Cut the lasagne sheets into sixteen 8 cm (3¼ inch) squares. Boil half of the squares for 4 minutes, or until al dente. Using a slotted spoon, transfer to a bowl of cold water, leave for about 15–20 seconds, then drain. Lay flat on a dry tea (dish) towel and cover with another tea towel; it doesn't matter that the squares may have cooked to uneven sizes. Repeat this process with the remaining pasta squares.
2. Heat the butter and olive oil in a large frying pan. Add the mushrooms and bacon and cook over high heat, stirring often, for 3–4 minutes, or until golden brown. Add the garlic and thyme and cook for a further 1 minute. Add the pine nuts, cream and 2 tablespoons of extra virgin olive oil and stir until combined. Remove from the heat and season to taste.
3. Preheat the griller (broiler) to medium–high. Put a pasta square in each of four shallow heat-proof pasta bowls. Cover with a heaped tablespoon of mushroom mixture. Repeat twice more, then top with the last four pasta squares; the pasta doesn't have to be in uniform stacks, nor the piles neat.
4. Drizzle the remaining extra virgin olive oil over the top and scatter with the cheese. Place the bowls under the heat for 1–2 minutes, or until cheese has melted. Serve hot or warm.
