Creamy Bacon & Mushroom Linguine

Heat a large deep frying pan over medium-high heat and fry the bacon lardons for 4 - 6 minutes until done, then remove from the pan and set aside. Finely chop the parsley in the meantime.

Heat a drizzle of olive oil in the same pan over medium-high heat and fry the mushrooms for 3 - 4 minutes. Stir in the onion and garlic and fry for 1 - 2 more minutes, seasoning to taste with salt and pepper.

Add the linguine, bacon lardons and cream to the mushrooms. Turn up the heat and add 2 tbsp pasta water per person. Mix well and cook for 3 - 4 minutes or until the sauce has thickened and reduced.

Take the pan off the heat. Add a knob of butter and half each of the parsley and pecorino. Season to taste with salt and pepper, then mix well to combine.