Pasta with Bacon & Mushroom Sauce

Ingredients:

• 450g / 1 lb penne, or other preferred pasta
•  2 tbsp olive oil
• 350g/12 oz Rudds back rashers
• 1 onion
• 15g/1/2 oz butter
• 1 or 2 cloves garlic
• 350g/12 oz button mushrooms
• 300ml/1/2 pint cream
• Freshly ground black pepper
• Grated Parmesan style cheese to serve (optional)

Method:

1.  Bring a large pan of lightly salted water to the boil and cook the pasta in it for 7-8 minutes, or until al dente. Drain well, return to the pan and toss in the olive oil; keep warm.
2.  Meanwhile, trim and dice the rashers, chop the onion and crush the garlic in a little salt. Melt the butter in a pan, and cook the bacon, onion and garlic gently for 5 or 6 minutes, or until the onion is just softening.
3.  Trim the mushrooms and halve or quarter them, according to size, then add to the pan and cook for a couple of minutes. Stir in the cream, bring up to boiling point and simmer for 2 or 3 minutes.
4.  Add this bacon and mushroom sauce to the pasta, mix well and season with a good grinding of black pepper.