Creamy Muchroom and Bacon Pasta

Alright, this is NOT a carbonara. Just want to clear that up now. A true Carbonara doesn't even have cream. Yes, I'm being pedantic. But I don't care.


Olive oil - splash
25g Butter - cubed
Punnet Swiss Brown Mushrooms - roughly chopped
2 pieces middle bacon - diced
1 red chilli - finely chopped
1 clove garlic - finely chopped
200 ml thickened cream
1 tblspn white balsamic condiment
1 tblspn seeded mustard
Handful of Parsley - chopped
S + P

300g Pasta - boiled


1. Heat up a nice big pan with a splash of olive oil. Fry Bacon, until it starts to brown then add mushrooms. Cook for about 2 mins, or until mushrooms start to caramelise.

If your pan isn't big enough, you'll end up steaming the mushrooms instead of frying them, and they'll release all their juices rather soak them up.

2. Add chilli and garlic and cook for 1 min before adding butter. Reduce heat and allow to cook for 5mins. This encourages the mushrooms to soak in the flavour, and gives the butter a smokey, nutty taste.

3. Add cream, mustard, and half the parsley. Cook for a further 2mins, or until cream begins to thicken slightly, then add white balsamic condiment and season to taste. Keep on low heat until pasta is ready and throw it all together in the pan. Garnish with remaining parsley and serve.

I like to make sure my sauces are well seasoned, because adding the pasta tends to dilute the concentration slightly. Plus, it has the added advantage of not having to get up for extra seasoning, which makes for more enjoyable couch-time. How can you fail with a game plan like that?  :)