Ribbon pasta with bacon, mushrooms and peas

Ingredients for 3 servings:

• 3 slices of bacon (belly bacon)
• 2 tsp olive oil
• 2 garlic cloves, 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 tsp cornstarch
• 1 tbsp water
• 375 g pasta (linguine)
• 25 g Parmesan, shaved into shavings

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Remove the fat and rind from the bacon. Cut the bacon into strips. Heat the oil in a medium-sized saucepan. Fry the garlic and onion along with the bacon over low heat, stirring constantly, for about 5 minutes until translucent. Add the mushrooms and fry for another 5 minutes. Stir in the parsley, peas, and condensed milk. Mix the cornstarch with the water until smooth and add to the sauce. Stir over medium heat until slightly thickened. Meanwhile, cook the pasta in a large pot of boiling salted water for 8 minutes until al dente. Drain through a sieve. Serve the linguine on plates. Spoon the hot sauce over the pasta and serve garnished with Parmesan shavings. Note: Linguine is a narrow ribbon pasta.