Easy Linguine Boscaiola

Serves 4–6, Prep and Cook 20 mins

375g linguine

200g packet diced bacon 375g punnet sliced button mushrooms 2 tsps fresh garlic paste 300ml tub light thickened cooking cream

¹⁄³ cup grated parmesan cheese, plus extra to serve

1 Cook pasta in a large saucepan of boiling, salted water until tender. Drain. Cover to keep warm.

2 Meanwhile, heat a lightly oiled, large, deep non-stick frying pan over a medium to high heat. Add bacon. Cook, stirring, for 2 to 3 minutes, or until crisp. Add mushrooms and garlic. Cook, stirring, for a further 3 to 5 minutes, until mushrooms are tender.

3 Stir in cream and ¹⁄³ cup water. Season with salt and pepper. Bring to boil. Gently boil for 1 to 2 minutes, or until thickened slightly. Reduce heat. Add pasta and parmesan. Cook, stirring until combined and hot.

4 Serve with extra parmesan. Garnish with chopped parsley (optional).