1 packet spaghetti
¼ cup extra virgin olive oil
½ white onion
3 cloves garlic
2 handfuls mushrooms
150g short cut bacon, sliced into thin strips
1/4 cup white wine
300ml thickened cream
100g salted butter
1 bunch chives, finely chopped
1 bunch parsley, finely chopped
Cook pasta in boiling, salted water following packet instructions until al dente.
Add onions, garlic and extra virgin olive oil to a pan on medium high heat. Stir through and break up any pieces. Add mushrooms and allow the veggies to soften. Add bacon and season with salt and pepper. Allow to cook for a few minutes, stirring occasionally, until everything begins to caramelise.
Add wine, butter and herbs. Gently stir through until the butter melts. Add pasta, with some of the pasta water, and season to taste with salt and pepper. Add cream and toss through, to coat the pasta.
Top with parmesan cheese to serve.