Here is a quick and easy recipe suggested by Parkhead Pantry
Bacon and Mushroom Pasta is one of my go too meals. Quick, delicious and easy to make
You can add as much garlic as you like and top with parmesan or other cheese if you want. Fresh parsley or basil adds extra flavour as does some chilli if you want a kick.
You can also add cream or creme francie for a creamy sauce.
400g penne (or other tube shape) pasta
250g mushrooms, wiped clean
6 – 8 rashers bacon
1-2 garlic cloves
Extras if using
200ml carton 50% fat crème fraîche or cream
handful basil or parsley
Fresh chilli or chilli flakes
Cook the pasta in boiling water in a large non-stick saucepan according to pack instructions. Meanwhile, slice the mushrooms and snip the bacon into bite-size pieces with scissors or a sharp knife.
Reserve a few drops of the cooking water in a cup or bowl, then drain the pasta and set aside.Fry the onion for about 5 mins on medium heat without colouring. Add the Bacon, garlic and chilli (if using) and cook for about 3-4mins. Add mushrooms, until golden, about 5 mins. Keep the heat high so the mushrooms fry in the bacon fat, rather than sweat. Add black pepper.
Tip the pasta and reserved water back into the pan and stir over the heat for 1 min. Take the pan off the heat, spoon in the and cream or creme fraîche if using. Sprinkle with the parsley or basil to serve.