Ingredients
- 400g spaghetti
- olive oil
- 1 onion (finely chopped)
- 1 clove garlic (finely chopped)
- 4 rashers bacon (chopped)
- 350g small mushrooms (sliced)
- 1 cup chicken stock
- 2 sticks celery (finely sliced on the diagonal)
- ¹/3 cup oregano leaves (chopped)
- sea salt and cracked black pepper
Method
Cook 400g spaghetti in plenty of lightly salted boiling water for 8-10 minutes or until al dente. Drain and set aside.
Heat 2 tbsp olive oil in a frying pan over medium heat. Add 1 onion (finely chopped) and 1 clove garlic (finely chopped) and cook for about 3 minutes or until onion is soft. Add 4 rashers bacon (chopped) and cook for 3-4 minutes, stirring often. Add 350g small mushrooms (sliced) and cook for 3 minutes. Add 1 cup chicken stock and 2 sticks celery (finely sliced on the diagonal) and cook for 3-4 minutes.
Return pasta to the saucepan. Add celery mixture and 1/3 cup oregano leaves (chopped), then toss over low heat until heated through. Season with sea salt and cracked black pepper.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
