Pasta in creamy mushroom sauce

Ingredients for 1 servings:

• 500 g pasta, dried
• 500 g mixed mushrooms (mushrooms, oysters, wild mushrooms, porcini mushrooms, etc.)
• 1 ½ cups cream
• 1 shallot(s)
• 100 g bacon
• 1 garlic clove(s)
• 1 tsp, heaped thyme, dried
• 1 bunch parsley, fresh
• salt and pepper
• olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Bring the pasta water to a boil, add salt, and cook the pasta until al dente. Meanwhile, clean and finely chop the mushrooms, and finely dice the shallot and bacon. Heat the oil in a pan and sauté the shallot until translucent. Finely slice the garlic and add it with the bacon. When the bacon has taken on a light brown color, add the mushrooms and fry lightly. Deglaze with the cream and bring to a boil. Add the thyme and season with salt and pepper. Chop the parsley (reserve a few leaves) and add it to the sauce just before the pasta is al dente. Drain the pasta and return it to the pot while still dripping wet. Add the sauce and mix everything well.