Ingredients

The following ingredients have 4 Servings
  • 400 g konjac pasta (fettuccine shape)
  • 2 tsp lard
  • 4 rashers streaky smoked bacon (chopped)
  • 150 g mushrooms (sliced)
  • 1 small leek (finely sliced (white parts only))
  • 2 cloves garlic (peeled and finely chopped)
  • 60 g sour cream
  • 1 TB Parmesan cheese (finely grated)
  • flat leaf parsley (chopped)
  • freshly ground black pepper

Instruction

  • Remove the konjac pasta from its packaging and rinse very well under cold, running water. Do not be alarmed by the strange smell – just keep rinsing. Simmer the pasta several times in fresh batches of water while you finish the sauce. I PROMISE you, the smell disappears!
  • In the meantime, melt the lard in a non-stick pan or wok, and fry the diced bacon and mushrooms until crispy and caramelised. Remove with a slotted spoon and set aside. (Try not pick at the bacon!)
  • Using the same pan and on a lower heat, gently fry the leeks and garlic in the rendered bacon fat, stirring regularly and scraping any bacon bits that may have stuck. Add a dash of water, cover with a lid and cook until the leeks have softened completely (this can take up to 15 minutes). Remove the lid, increase the heat and cook until any remaining moisture has evaporated.
  • Drain the warm konjac pasta and tip into the pan. Stir in the sour cream and gently warm through, using tongs to evenly mix and combine.
  • Serve with a generous scattering of finely grated Parmesan and chopped parsley. Season with freshly ground black pepper.