Spaghetti Boscaiola

Ingredients

400g spaghetti

4 rashers bacon

400g  mushrooms (mixture of button and Swiss brown works best)

40g butter

2 cloves garlic

2 shallots

400ml thickened cream

1 sprig parsley

80g Parmesan to serve

Serves 4

Method:

1. Bring a large pot of water to the boil with 1Tb salt added to water.
2. Finely chop mushrooms, bacon, parsley and shallots. Crush garlic.
3. Place butter into a non-stick fry pan over a medium heat and allow butter to melt.
4. Add bacon, garlic and mushrooms and cook for 6 minutes.
5. Cook pasta as per packet instructions.
6. In the final 4 minutes of the pasta cooking, add cream to the mushroom mixture and allow to thicken on a low heat. Add salt and pepper to taste.
7. Finely chop parsley.
8. Drain pasta add to cream sauce, toss through to ensure all pasta is evenly coated.
9. Serve on individual plates with a sprinkle of parmesan and parsley