BLAST FROM THE PAST-A

I used to make this a lot and I thought I should share it with everyone because sharing is caring and this is a proper banging pasta dish. I also care. Action man bow ties are optional but I find they assist the dish and carry the sauciness effectively.

20 Mins MAX

Ingredients

(TO SERVE 2)

1 Small White Onion
200g Mushrooms
Chicken Stock Cube/Pot
200g Bacon Lardons
Salt & Black Pepper
200g Dried Pasta (preferably farfalle)
4 Cloves Garlic
Tin of Peeled Plum Tomatoes
2 Tablespoons Cream Cheese
Handful of Fresh Parsley
Sliced Black Olives (optional)
Parmesan (to serve)

Ingredients

Instructions

Peel and finely dice your onion. Slice your mushrooms. Get a large pot of boiling water on the hob and stir in a chicken stock cube/pot. Bring to a boil. Add your pasta and cook for 2 minutes less than packet instructions.
In a cold pan, add your lardons and turn the heat up to medium- high. Cook until crispy. Season with black pepper.
When the lardons are crispy you can add your onions and cook for a couple of minutes until translucent. Grate in your garlic and stir in before adding the mushrooms. These should take a couple of minutes to cook.
When the mushrooms are ready, part everything to the side of the pan and add a tin of peeled plum tomatoes. Crush with a wooden spoon and stir through your bacon mushroom medley. Season with salt and pepper.
Your pasta should be about ready so scoop out a cupful of chickeny pasta water. Drain the pasta and set aside. Add your cream cheese to the pan and stir in, loosening it with some pasta water. Keep this sauciness cooking until it's a thick liquid (thickuid) and chuck in a handful of fresh chopped parsley. At this stage you can add olives if you wish to do so.
Stir in the pasta, season to taste and then serve up. Top with black pepper, parsley and parmesan if you wish. Enjoy a slice of my childhood.