- 400 g tagliatelle (or pasta of your choice)
- 250 g button mushrooms, halved or sliced
- 125 g bacon, chopped
- 125 ml cream (or half milk, half cream)
- 50 ml chicken stock
- 50 ml basil pesto
- 30 ml grated parmesan cheese
- Fresh basil to serve
Fry the bacon until just cooked.
Add the mushrooms and fry until they have browned and the bacon starts to crisp.
Reduce the heat and add the cream a little at a time, stirring as it thickens.
Stir in the stock and pesto and heat through.
Add the bacon sauce and the Parmesan to the pasta and toss to combine.
Serve with fresh basil.