You’ll need:

• 2 tbs salted butter
• ½ onion finely sliced
• 3 cloves of garlic finely sliced
• 4 rashes of bacon sliced
• 200gm mushrooms (you could use swiss browns, buttons, oyster mushrooms take your pick)
• 300ml light thickened cream
• ¼ cup white wine
• 2 tbsp chopped fresh flat-leafed parsley
• 1 cup frozen peas (this is definitely not in a traditional recipe but Dan likes to include this in his version and it’s great to get the kids to eat peas!!!!)
• Salt & pepper
• ½ cup grated parmesan ( Reggiano or grana padana )
• 300gm pasta dried
• salt

Here’s what to do:

• In a pan melt butter and sauté onion & garlic until aromatic. Add bacon & mushrooms & fry until mushrooms & bacon until mushrooms are softened.
• Add cream & white wine, simmer until sauce thickens slightly – approx 6-8 minutes.
• Add parmesan & season well with salt & pepper
• In the meantime cook pasta to instructions on packet. Reserve enough liquid from the drained pasta to pour over the frozen peas and let the peas heat up in the pasta liquid for approx. 5 minutes.
• Drain peas and put back into drained pasta.
• Add pasta to boscaiola sauce and mix thoroughly through to cover the pasta.
• Sprinkle with chopped parsley & serve.

Top with more parmesan if required.