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Ingredients
- for the sauce
- 250 g streaky bacon, chopped
- 250 g mushrooms, sliced
- 1 garlic clove, sliced
- 100-150 ml cream
- lemon juice, to taste
- salt & pepper to taste
- to serve
- 500 g spaghetti, cooked
- freshly chopped parsley
- grated Parmesn cheese
Preparation
Step 1
Heat a large, non-stick frying pan over high heat then fry the bacon until crisp.
Remove the bacon and set aside. Pour off the bacon fat, reserving 2 tablespoons in the pan for frying the mushrooms.
Sauté the mushrooms until golden brown then add the garlic.
Add the bacon and cream and allow to simmer gently for 5 minutes.
Season with lemon juice, salt & pepper then pour over the pasta and toss.
Serve with parsley and Parmesan cheese sprinkled over the top.
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