Creamy bacon and mushroom pasta

Serves 4

350g tagliatelle 1 tbsp olive oil 80g smoked bacon or pancetta, chopped into lardons 250g button mushrooms, thinly sliced Salt and black pepper 3 garlic cloves, crushed 50ml white wine 50ml chicken stock 120ml cream, at room temperature 120ml milk, at room temperature Fresh parsley, chopped 60g Parmesan, grated

Bring a large pot of salted water to the boil and cook the tagliatelle according to the package instructions. Drain the pasta, reserving some of the cooking water. Rinse the pasta under cold water and set aside.

Heat the olive oil in a large pan over a medium-high heat. Cook the lardons for 3-4 minutes until light golden brown. Remove with a slotted spoon and set aside on a plate lined with kitchen paper, leaving the drippings in the pan.

Add the mushrooms to the pan over a mediumhigh heat and cook for 4-5 minutes until golden brown. Season with salt and black pepper. Add the garlic and cook for one more minute.

Turn the heat to high and add the white wine. Bubble for 1-2 minutes, using a wooden spoon to scrape any sticky bits from the bottom of the pan.

Add the chicken stock and simmer over a medium-high heat for 3-4 minutes until reduced by half. Turn the heat to low.

Remove the pan from the heat and add the cream and milk. Stir to incorporate, then return to the low heat and allow to thicken for 2-3 minutes, stirring. Stir in the parsley and Parmesan, allowing the cheese to melt into the sauce.

Add the cooked pasta and stir to coat, adding a splash or two of cooking water if needed to loosen the sauce.

Divide between serving bowls and top with extra Parmesan and parsley.

Per Serving: 501kcals, 19.4g fat (6.9g saturated), 54.6g carbs, 3.3g sugars, 25.7g protein, 0.8g fibre, 0.593g sodium