Easy, quick and fabulous!!
500g spaghetti
45ml butter
200g mixed mushrooms
200g bacon, cut into pieces
1 onion, chopped
3 cloves of garlic, minced
65ml dry white wine
250ml cream
125ml chicken stock
50g parmesan cheese, grated
a handful of parsley, chopped
Cook the spaghetti according to the instructions on the packet and keep warm while you make the sauce.
Put a cast-iron pan on to a high heat and add the butter to it.
Fry the mushrooms, stirring occasionally, until golden brown and slightly caramelised. Spoon into a bowl and set aside.
Turn the heat down to medium and add the bacon to the same pan. Fry for about 3 minutes.
Add the onion and cook until translucent.
Add the garlic and the cooked mushroom and cook for another minute.
Pour in the wine and allow the wine to reduce to half.
Now add the cream, stock and grated parmesan and turn the heat down to low.
Cook for about 5 minutes or until the sauce has thickened.
Add the cooked and drained spaghetti to the sauce, mix through and taste for seasoning.
Scatter a handful of chopped parsley over the spaghetti and serve.
My Whisk and I 