Pasta With Mushroom, Bacon And Walnut Sauce - cooking recipe

Ingredients

500 g pasta (fresh or dried)
40 g butter
200 g bacon, rashers cut into thin strips
2 garlic cloves, crushed
2 teaspoons rosemary, chopped
200 g mushrooms, sliced
200 ml creme fraiche
100 g cheddar cheese, grated, plus extra to serve
50 g walnuts, toasted, chopped
1/2 cup flat leaf parsley, chopped

Preparation

Cook the pasta in a large saucepan of boiling salted water according to packet instructions, then drain.
Meanwhile, melt the butter in a deep fry pan over medium heat. Add the bacon and cook for 2 minutes. Add the garlic, rosemary and mushrooms and cook, stirring occasionally, for a further 5-6 minutes.
Add the creme fraiche and grated cheese and stir for 2 minutes, then add three quarters of the toasted walnuts.
Add the drained pasta and parsley to the sauce, tossing together until heated through.
Divide among sering bowls, then sprinkle with remaining nuts and extra cheese.