Bacon and Mushroom Pasta
250ml Fresh Cream (You can diet on Monday again)
400g Button mushrooms roughly chopped
250g Streaky Bacon
500g Tagliatelle Pasta
About 2 Stalks Fresh Rosemary
½ a Lemon
Add some water to a biggish pot and start cooking the pasta according to the packet instructions.
Put a medium to big pan on a medium to high heat and add a little bit of olive oil to the pan.
Slice your bacon onto small 1cm pieces and add to the pan.
Remove the rosemary leaves from the stalks and chop finely. Also, rinse the mushrooms.
When the bacon is golden brown and smelling great, add the rosemary and mushrooms and cook together until the mushrooms are nice and soft.
This flavours coming from the pan at this stage is just heavenly.
Now add the cream to the pan and turn down the heat somewhat. Don’t forget to check the pasta.
Reduce the cream until it becomes thick and turns a little brown. Grate the zest of the lemon into the pan, season with salt and pepper and turn off the heat.
Here is a neat little trick – Before draining your pasta, take a cup and scoop some of the pasta stock out of the pot. This stock can then be used to thin out your bacon, mushroom and cream sauce if it is a bit thick.
Drain the pasta, add it back into the pot and stir in your bacon, mushroom and cream sauce.
All done, grab a bowl, dish up some pasta, sprinkle some parmesan and dig in.Bacon