To make this recipe, you will need: bacon, mushrooms, fresh cream and wholewheat spaghetti
Serves 4 EASY 30 mins
Heat a large frying pan over medium-high heat and fry 250g diced streaky bacon until crispy, stirring often, about 10 minutes. Remove the bacon from the pan and set aside until needed, without discarding the bacon fat. Fry 500g sliced mushrooms, in batches if necessary, in the pan with the bacon fat over medium heat, about 10 minutes or until lightly browned. Return the bacon to the same pan, add 500ml (2 cups) fresh cream, 1 – 2 peeled and minced garlic cloves (optional) and simmer gently until the sauce has thickened slightly, 3 minutes. Season with salt and freshly ground black pepper. Cook a 500g packet of wholewheat spaghetti according to packaging instructions, drain and serve tossed through the pasta sauce.