Ingredients
Method
1.Melt butter in a large frying pan over medium heat, cook bacon and mushrooms, stirring 5 minutes or until browned lightly. Add garlic; cook, stirring, until fragrant.
2.Stir in stock, simmer 8 minutes or until reduced by half. Add cream, bring to the boil. Reduce heat, simmer 5 minutes or until thickened slightly.
3.Meanwhile, cook pasta in a saucepan of boiling salted water until just tender, drain.
4.Add pasta to sauce, toss to coat. Serve immediately topped with parmesan and thyme.
Discard the stems from the shiitake mushrooms before slicing as they are too tough to eat. If you like, replace the shiitakes with the same quantity of either button or swiss brown mushrooms. You could also add a handful of frozen (or cooked fresh) peas at the same time as the cream.
Note
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