4 dry cure rashers chopped into lardons
2 shallots (chopped)
1 large portobello mushroom (chopped)
1 clove of garlic (minced)
80g Cashel Blue Cheese
150ml of Chicken Stock
100ml of fresh cream
handful of flatleaf parsley (chopped)
500g of penne pasta
This dish is very rich and comforting -
Chop the rashers into lardon size pieces and fry in two tablespoons of olive oil on a medium high heat until slightly crispy. Turn the heat down and add the add the chopped shallots and garlic and cook until translucent. Add the mushrooms and cook for 10 minutes further. Then add 100 ml of heated chicken stock and set aside the remainder. Break up the cashel blue cheese into pieces and add to the pan. It should melt into the chicken stock easily.
Add the penne pasta to a pot of boiling water with added salt.
Add the chopped parsley and cream and simmer for 10 minutes to the sauce mixture and simmer for 10 minutes. The sauce should not be too thick. It will thicken as the sauce cools due to the cheese.
Strain the cooked penne and add the sauce mixture. Use some of remainder of the hot chicken stock to adjust the sauce consistency of needed. Add a twist of black pepper and serve immediately