Fettuccine boscaiola

Ingredients

• 350g Fettuccine pasta
• 2 tsp olive oil
• 4 middle bacon rashers, rind removed, thinly sliced
• 200g Swiss brown mushrooms, thinly sliced
• 4 garlic cloves, thinly sliced
• 300ml light thickened cream
• 2 tbsp finely chopped fresh flat-leaf parsley leaves

Directions

1. Cook pasta in a saucepan of boiling, salted water following packet directions until tender. Drain, reserving 1/3 cup liquid.
2. Meanwhile, heat oil in a large, deep frying pan over medium heat. Add bacon. Cook, stirring, for 4 to 5 minutes or until golden and crisp. Add mushrooms and garlic. Cook, stirring, for 3 to 4 minutes or until tender.
3. Add cream and reserved liquid. Cook for 2 minutes or until heated through.
4. Add pasta and parsley. Cook, tossing, for 1 minute or until heated through. Season with salt and pepper. Serve.