250gcleaned and sliced chestnut mushrooms, or 90g dried mushrooms
1teaspoondried thyme
170gfrozen pea
1cupsingle cream
50gGrana Padano cheese
salt, black pepper, to taste
Instructions
Boil water in a large stockpot and cook the pasta according to the instructions on the packet. Drain and set aside.
Whilst the pasta is being cooked, fry diced bacon in a large frying pan on medium-high heat for about 3-5 mins, until slightly caramelised. When cooked, set it aside.
Using the same pan: Add olive oil. When hot, throw in the onion and fry until soft and glossy. Add the mushrooms, season with thyme and toss well. Leave to cook for about 7 mins.
Add the frozen pea to the pan and cook thoroughly for about 2 mins. Once the pea is soft, add the cooked bacon and pour over the cream. Stir and cook on medium heat for 3 mins. Season with black pepper.
Add the cooked pasta into the sauce, toss and serve with grated cheese on top.
Enjoy as is or with a light tomato salad on the side.