Pasta with Mushroom and Bacon Sauce

Ingredients

• 650 g mushrooms
• 2 shallots
• 1 Garlic clove
• 100 g diced bacon
• 2 tbsp plant oil
• 200 ml heavy cream (min 30% fat)
• 100 ml milk
• 100 ml chicken broth
• Salt
• Pepper (freshly ground)
• 20 g fresh thyme
• 400 g penne
• Salt
• a pinch nutmeg

Instructions

1. 1.

   Clean the mushrooms with a damp kitchen towel and slice them into thin pieces. Peel and finely chop the shallots and garlic clove. Dice the bacon into small cubes and render it in a large high-sided pan. Remove and drain on paper towels. Heat the oil in the same pan and sauté the shallots with the garlic until translucent. Add the mushrooms and cook briefly. Pour in the cream, milk, and chicken broth; season with salt and pepper. Let the sauce simmer for about 15 minutes. Wash the thyme, reserve some sprigs for garnish, and finely chop the rest.

2. 2.

   Cook the penne in boiling salted water for about 8 minutes until al dente. Drain and rinse with cold water. Season the mushroom sauce with the chopped thyme and nutmeg, tasting as you go. Add the penne to the sauce, bring to a quick boil, then plate and garnish with fresh thyme sprigs before serving.