Ingredients

• 100g/3½oz dried tagliatelle or spaghetti
• 50g/1¾oz frozen peas
• 2 tsp extra virgin olive or sunflower oil
• ½ onion
• finely chopped
• 2 smoked back bacon rashers
• cut into 15mm/â…�in-wide strips
• 100g/3½oz small closed cup mushrooms
• sliced
• 1 courgette
• cut into 1-cm/½-in slices
• 3 tbsp single cream
• 15g/½oz Parmesan
• finely grated
• sea salt and freshly ground black pepper

Directions

• Half-fill a large
• non-stick saucepan with water and bring to the boil. Add the pasta to the pan and cook for 10 minutes
• or according to the packet instructions
• until tender. Add the peas and cook for 2 minutes more.
• Meanwhile
• heat the oil in a large
• non-stick frying pan or wok. Add the onion
• bacon
• mushrooms and courgette to the pan and season with salt and pepper. Fry over a medium–high heat for 5 minutes
• stirring often.
• Drain the pasta and peas and return to the saucepan. Add the cream and the bacon mixture to the saucepan and place over a low heat. Toss the mixture with a couple of forks for a few seconds until the cream is hot and everything is well mixed. Sprinkle with the Parmesan and serve immediately.