Macaroni With Mushroom Cream Sauce

Ingredients:

300 g pasta, here macaroni

200 g mix of fresh mushrooms - meadow, oyster, cantharellus mushrooms etc., chopped in bigger pieces

150 ml cream or creme fraiche

80 g bacon stripes

1 tbsp flour

Bunch of fresh thyme leaves, chopped finely

Bunch of fresh rosemary, chopped finely
2 tbsp grated Parmesan cheese

salt&pepper

*

There were never enough dishes with mushrooms in autumn and winter. This time a version of super fast and easy pasta meal. Cook the pasta al dente. Fry the bacon stripes on a sauce pan until crunchy, get rid of the surplus fat. Add the mushrooms and stir for a while, season with salt and pepper. Pour cream over and cook. Sauce made with creme fraiche will not be too liquid, but if you use cream, you might need to thicken the sauce with a little bit of flour. Mix thoroughly so no lumps remain in the sauce. Add the end, throw in the chopped herbs. Serve with pasta and sprinkle with grated Parmesan cheese.
Bon Appetit!