Bacon and Mushroom Penne

Ingredients

Serves: 6

• 500g penne or any short type pasta
• 2 tablespoons olive oil
• 180g smoked bacon, chopped
• 200g chopped fresh button mushrooms (or 1 cup chopped canned champignons);
• 3 tablespoons garlic, finely chopped
• 3 cups chicken or vegetable stock
• salt and pepper;
• 1 cup (120g) grated Parmesan cheese

Preparation method

Prep: 15 minutes | Cook: 20 minutes

1.

Bring a large pot of lightly salted water to the boil. Add the penne pasta and a generous splash of olive oil to the pot, and cook until pasta is almost tender, about 7 minutes. Drain.

2.

In a large frying pan over medium heat, cook bacon until browned. Stir in the garlic and cook for a few minutes, then add the mushrooms. Cook, stirring constantly, for a couple of minutes until the mushrooms begin to soften.

3.

Pour in the chicken stock, and bring to the boil. Allow to simmer over medium heat for about 3 minutes. Add cooked pasta to the pan, and stir until coated. Simmer uncovered until the sauce has reduced to just a few teaspoons in the bottom. Place generous servings onto plates, and top with Parmesan cheese.