Ingredients1 (500g) packet penne pasta
1 tablespoon extra virgin olive oil, divided
175g (6 oz) smoked bacon, chopped
1 (200g) punnet mushrooms, sliced
8 cloves garlic, minced
750ml (1 1/4 pints) chicken stock
salt and freshly ground black pepper to taste
50g (2 oz) freshly grated Parmesan cheese
Preparation method
1. Cook penne according to packet instructions; drain.
2. In a large frying pan over medium heat, cook bacon until browned. Stir in the garlic and cook for a few minutes, then add the mushrooms. Cook, stirring constantly, for a couple of minutes until the mushrooms begin to soften.
3. Pour in the chicken stock, and bring to the boil. Allow to simmer over medium heat for about 3 minutes. Add cooked penne to the pan, and stir until coated. Simmer uncovered until the sauce has reduced to just a few teaspoons in the bottom. Place generous servings onto plates, and top with Parmesan cheese.
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