Serves 4, prep time 10 minutes, cooking time 15 minutes
2 tbsp of olive oil
1 chopped red onion
3 garlic cloves chopped
1 vegetable stock cube
500g of chestnut mushrooms chopped
6 rashers of smoked bacon cut into strips
1 tsp of smoky paprika
Salt & pepper
300ml of single cream
500g of fresh tagliatelle
(Basil leaves, grated parmesan and fresh bread to serve)
Heat the oil in a pan, add the red onion, garlic, season and sauté until soft. Add the stock cube keep stirring.
Next, add the bacon, paprika and cook for 2-3 minutes, stirring to break up the bacon pieces.
Add the chopped mushrooms and stir for two minutes until they’re soft, add a little water to the pan to help cook.
Finally, add the cream, stir and reduce the heat, simmer for five minutes while you prepare the pasta.
Bring to the boil 1-litre of salted water in a deep pan, add the pasta to the boiling water for one minute, drain, allow to stand for a few minutes.
Plate up the pasta, top with creamy bacon, basil leaves, parmesan and serve.