Spaghetti with mushroom cream sauce

Ingredients for 2 servings:

• 300g spaghetti
• 500 g mushrooms, fresh
• 2 tbsp oil
• 1 onion(s)
• 2 garlic cloves
• 100 g bacon, not too lean
• 1 cup of cream
• 1 cup crème fraîche
• 100 g Parmesan
• a few stalks of basil
• ½ bunch chives
• a few stalks of parsley
• n. B. Salt and pepper, freshly ground

Instructions

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

Clean the mushrooms and slice them thinly. Chop the herbs. Mix the crème fraîche with the cream, Parmesan cheese, and crushed garlic. Finely dice the bacon and onion. Cook the spaghetti according to the package instructions until al dente. Heat the oil and fry the onions until translucent, then fry the bacon. Add the mushrooms and fry until almost all of the liquid has evaporated. It’s best to use very fresh, young mushrooms; experience has shown that older mushrooms will give the sauce an unappealing gray color. Stir in the crème fraîche mixture and simmer for about 5 minutes. Then stir in the herbs and continue simmering until the sauce is nice and creamy. Season to taste, toss with the spaghetti, and serve immediately.