🥘 Carole’s mushroom and leek spaghetti with bacon…

Ingredients:

• 3 tbsp olive oil
• 350g leeks
• 1 pack lardons
• 380g mushrooms, sliced
• 2 garlic cloves, crushed
• 1/2 tsp dried oregano
• 50g (2 slices) of crusty white bloomer, blitzed into breadcrumbs
• 300g spaghetti
• 1/2 lemon, zested and juiced
• 50g parmesan, grated
• A handful of fresh basil

Step by step:

1. Heat 2 tbsp oil in a large frying pan over a medium heat, add the leeks and bacon, fry for 5-6 minutes until softened and just starting to brown.
2. Add the mushrooms, increase the heat to medium-high and fry for another 8-10 minutes until golden and tender. Stir in the garlic and oregano, season and fry for another minute, until the garlic is fragrant.
3. Heat the remaining oil in a separate frying pan and fry the breadcrumbs over a medium heat for 3-4 minutes, stirring frequently until they are crunchy and golden. Season to taste and transfer to a plate and set aside. When cool, stir in the grated parmesan. 
4. Meanwhile, cook the spaghetti to the pack instructions and drain well. Stir it into the mushrooms and leeks and toss well. Stir in the lemon zest and juice and scatter the basil and crispy parmesan breadcrumbs over to serve.

Tips:

• Use panko breadcrumbs if you prefer.
• Leave out the lardons for vegetarian option.
• A sprinkle of chilli flakes is good if you like
• Instead of stirring in the lemon juice and zest, serve with lemon wedges if you prefer