I’ve made variations of this comforting pasta dish for years. On this occasion, I used creme fraiche, but in the past I’ve made this recipe with natural yogurt, sour cream or single cream - although you’d need a smaller quantity for the latter. Often I run a fragrant herb through it just before serving. Coriander, chives, chervil, Greek basil, parsley and not forgetting regular basil all work beautifully. All in all a great crowd pleaser for hungry mouths....and did I mention it’s easy on your wallet?
2 small onions or 1 large onion - finely chopped
3-4 cloves garlic - crushed
200g bacon lardons
1 punnet chestnut mushrooms - chopped
100ml white wine
500ml tub of creme fraiche
Sauté the onion until soft. Add the bacon and garlic and cook until golden. Throw in the mushrooms and cook for approximately 5 minutes. Pour in the wine and reduce.
Stir through the creme fraiche and gently warm through on a low heat. Mix in the cooked pasta, add grated Parmesan and finish with basil.