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Crunchy Bacon & Spaghetti |
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Serves 4
· 225g (8oz) lean smoked bacon · 1 x 400g (14oz) can of chopped tomatoes · 100g (4 oz) mushrooms, thinly sliced · 6 tablespoons frozen sweetcorn · 1 tablespoon soy sauce · 1 teaspoon cornflour · salt and pepper to taste · 50g (2oz) uncooked weight spaghetti per person
Trim any fat from the bacon and grill on both sides. Cook the spaghetti in boiling water for 10 minutes. While the spaghetti is cooking empty the tomatoes into a saucepan and add the mushrooms, sweetcorn and soy sauce. Cook on a moderate heat, then allow to simmer. Wipe off any trace of fat from the bacon, using kitchen paper, then snip into bite size pieces and add to the tomato mixture. Dissolve the cornflour in cold water and add gradually to the tomato mixture to thicken it as it simmers. Season to taste. By the time the spaghetti is cooked the bacon and tomato mixture will be ready to serve. Drain the spaghetti, place on a serving plate and top with the bacon and tomato mixture. |