Serves 4
Ingredients
- 6 rashers bacon, chopped
- 200g button mushrooms, sliced
- 2/3 cup white wine
- 1 1/4 cups thickened cream
- Chicken stock
- 500g penne pasta, cooked
- Salt and freshly ground black pepper to taste
- Grated parmesan cheese to serve
Method
- Heat frypan to setting 12. Cook bacon and mushrooms for 4-5 minutes or until golden
- Add wine and cook until reduced by half.
- Add cream and stock. Allow to simmer.
- Add pasta to the pan. Season to taste with salt and pepper.
- Serve with parmesan cheese.