Creamy Bacon and Mushroom Penne

Ingredients

• penne pasta (dry) — 400g
• smoked streaky bacon, chopped — 200g
• chestnut mushrooms, sliced — 250g
• double cream — 200ml
• garlic cloves, crushed — 2
• parmesan cheese, grated — 50g
• sunflower oil — 1 tbsp

Method

1. 1

   Bring a large saucepan of salted water to the boil and cook the penne according to packet instructions until al dente.

2. 2

   While the pasta cooks, heat the sunflower oil in a large frying pan over medium heat.

3. 3

   Add the bacon to the pan and fry until crispy, then remove with a slotted spoon.

4. 4

   In the same pan, add the mushrooms and fry until golden brown. Stir in the crushed garlic for the last minute of cooking.

5. 5

   Return the bacon to the pan, pour in the double cream, and bring to a gentle simmer.

6. 6

   Drain the pasta, reserving a little cooking water, and add the pasta to the creamy sauce.

7. 7

   Stir in the parmesan cheese, adding a splash of reserved pasta water if needed to reach a glossy consistency.

8. 8

   Serve immediately while hot.