Penne boscaiola

Ingredients (serves 4)

• 1 tbs olive oil
• 250g short cut bacon
• 1 medium onion, finely chopped
• 2 cloves garlic, crushed
• 300g button mushrooms, thinly sliced
• 300ml thickened cream
• 1 cup frozen peas
• 350g penne
• 1/2 cup chopped fresh parsley
• Grated parmesan and crusty bread, to serve

Method

1. Heat oil in a large frying pan. Slice bacon and cook with onion and garlic, stirring occasionally, for about 5 minutes, or until onions are soft and bacon is lightly browned.
2. Add mushrooms and cook for further 5 minutes. Add cream and peas and simmer until peas are tender. Season to taste.
3. Meanwhile, cook pasta in a large pan of salted, boiling water, until just tender. Drain.
4. Add pasta and parsley to pan with sauce, and toss until well combined. Serve immediately with parmesan and crusty bread