The flavours through this Rich creamy dish are lovely, and by cooking the mushroom with the bacon fat it adds a lovely lift to the taste.
8 rashers Bacon
200g button Mushrooms, sliced
1 Brown Onion, sliced into thin wedges
2 garlic cloves, minced
1 tspn black pepper
1 tspn salt
1/4 cup chicken or vegetable stock
250ml cooking cream
Parmesan cheese and Fresh parsley to garnish
Bring a pot of salted water to the boil.
Heat a little olive oil in a pan,
Cook bacon, as desired. Remove all but two rashers from the pan. Slice into largish pieces. Continue cooking the remaining 2 pieces bacon until crisp enough to crumble. Put aside to garnish.
Add onion and garlic, cook in the bacon fat until softened.
Add butter and melt
Add mushrooms and cook until beginning to colour. You want a bit of caramelisation to bring out the flavour.
Add stock and Stir to de-glaze pan.
Add your 6 rashers of chopped bacon then Add cream and stir through.
Heat through then lower to a simmer. Stir until your sauce has reduced and thickened. Keep warm.
Add pasta to pot of boiling water. Cook per pkt instructions.
Paste pasta, top with Bacon & Mushroom sauce.
Top with finely grated Parmesan Cheese, Parsley flakes, then sprinkle over the pasta
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