1 tablespoon olive oil
1 large onion, finely chopped
250g shredded bacon
200g button mushrooms, sliced
300ml thickened cream
¼ cup of plain flour
½ cup of white wine
Parmesan cheese for taste and parsley to serve
Heat a large frypan over high heat. Add oil, butter, onion, bacon and mushrooms. Cook, stirring for 5 minutes or until bacon is crisp and mushroom is tender.
Add flour and stir in well, let it cook for 1-2 mins.
Add white wine, stir well and add cream. Bring to the boil. Simmer 2 minutes or until slightly thickened.
Add pasta and cheese to pan. Stir through sauce until heated through. Season with salt and pepper and parsley.
This recipe has been taken and modified from Taste.