|70 g||smoked bacon|
|100 ml||heavy cream|
|50 ml||chicken stock|
|60 g||Parmesan (grated)|
|vegetable oil for frying|
Cook the spaghetti, according to package instructions, in salted boiling water for approx. 9 - 12 min. until al dente. Drain the water and set pasta aside.
Cut mushrooms into thin slices. Finely dice onion and bacon.
Sauté bacon in a large frying pan with some vegetable oil. Add onion and mushrooms and continue to sauté.
Add cream and chicken stock and cook over medium-low heat for approx. 2 - 3 min.
Toss spaghetti in the sauce. Add Parmesan, toss again, and season with salt and pepper to taste before serving.