Quick And Creamy Boscaiola Pasta (Bacon And Mushroom)

1. 1

   Cook the pasta in a large saucepan of rapidly boiling salted water until 'al dente'. Drain, return to the pan, and keep warm.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Stir the spring onion through the mixture.

6. 6

   Pour the sauce over the pasta, and toss to combine.

7. 7

   Serve sprinkled with the parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.