Summary

Ingredients

• 200 g penne
• 100 g bacon cubes (preferably pancetta)
• 250 g mushrooms, sliced
• 1 clove (s) garlic, finely chopped
• 1 shallot (s), finely chopped
• 200 g peas, frozen
• 50 ml white wine
• 2 tablespoon tomato paste
• 50 ml meat broth
• 150 ml cream
• Thyme, preferably fresh
• Parsley, finely chopped
• salt and pepper
• Parmesan

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Instructions

1. Cook the pasta according to the instructions on the packet.
2. Put the bacon cubes in a pan and fry them. Add shallots and sauté until translucent. Fry the mushrooms until they turn a nice color. Now add the garlic. Stir in the tomato paste and let it sweat a little. Deglaze with the white wine.
3. Stir in the broth and simmer. Pour the cream, add the peas and thyme and simmer gently for 5 minutes. Season to taste with salt and pepper. Finally add the parsley.
4. Mix the drained pasta with the sauce and serve. Sprinkle with freshly grated parmesan cheese.