Cut 100g of smoked streaky bacon or thinly sliced pancetta into finger- thick pieces, then cook in a shallow, non-stick pan till crisp, adding 2 peeled garlic cloves, thinly sliced.
Quarter 125g mushrooms, panfry them till soft and golden in butter
Put the drained pasta in a mixing bowl with 200ml of double cream, 100ml vegetable stock, the bacon and garlic, then season with salt and black pepper.
Toss everything together then transfer to a baking dish, scatter the surface with a good handful of grated parmesan and bake at 180°C/gas mark 4 for about 30 minutes till the surface is lightly golden. Serves 2
(Here Nigel Slater's original recipe)
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