Quick And Creamy Boscaiola Pasta (Bacon And Mushroom) - cooking recipe

Ingredients

500 g pasta, your preference
1 tablespoon olive oil
6 slices bacon, chopped
200 g button mushrooms, sliced
625 ml cream
2 scallions, sliced
1 tablespoon freshly chopped parsley

Preparation

Cook the pasta in a large saucepan of rapidly boiling salted water until 'al dente'. Drain, return to the pan, and keep warm.
While the pasta is cooking, heat the oil in a large frying pan, add the bacon and mushroom, and cook, stirring, for 5 minutes, or until golden brown.
Stir in a little of the cream, and scrape the wooden spoon on the bottom of the pan to dislodge any bacon that has stuck.
Add the remaining cream, bring to the boil, and cook over high heat for 15 minutes, OR until the sauce is thick enough to coat the back of a spoon.
Stir the spring onion through the mixture.
Pour the sauce over the pasta, and toss to combine.
Serve sprinkled with the parsley.