Summary

Ingredients

• 3 slices bacon (pork belly)
• 2 teaspoons olive oil
• 2 clove (s) garlic, crushed
• 1 onion (s), red, chopped
• 175 g mushrooms, sliced
• 20 g parsley, fresh, chopped
• 150 g peas
• 375 ml condensed milk, low-fat
• 2 teaspoons cornstarch
• 1 tablespoon water
• 375 g pasta (linuine)
• 25 g parmesan, shaved into chips

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Instructions

1. Remove the fat and rind from the bacon. Cut the bacon into strips.
2. Heat the oil in a medium saucepan. Fry the garlic and onion together with the bacon over low heat, stirring constantly, for about 5 minutes until translucent. Add mushrooms and fry for another 5 minutes. Stir in parsley, peas and condensed milk. Mix the cornstarch with the water and add to the sauce. Thicken slightly over medium heat while stirring.
3. Meanwhile, cook the pasta in a large saucepan with boiling salted water for 8 minutes until al dente. Drain through a sieve.
4. Arrange the linguine on plates. Spread the hot sauce on top and serve garnished with Parmesan shavings.
5. Note: Linguines are thin ribbon noodles.