Creamy Bacon And Mushroom Pasta

• 16 oz wide tagliatelle or fettuccine
• 1 tbsp olive oil
• 2 tbsp butter
• 3.5 oz pancetta, chopped
• 1 clove garlic, minced
• 6 oz mushrooms, wiped, sliced
• 4 tbsp dry white wine
• 3/4 cup creme fraiche
• 2 tbsp fresh basil leaves, chopped
• None None Parmesan cheese, for sprinkling (optional)

1. Cook pasta in lightly salted, boiling water for 12-15 mins, until al dente.
2. Meanwhile, heat olive oil and butter in a large frying pan. Cook pancetta until crispy. Set aside. Add garlic and mushrooms and cook, stirring, until browned. Add white wine and simmer until 1/2 the liquid has evaporated. Add creme fraiche and heat gently, stirring until smooth. Return pancetta to sauce. Season.
3. Drain pasta and toss with sauce. Add basil and toss to combine. Serve immediately with Parmesan cheese, if desired.

tagliatelle, olive oil, butter, pancetta, clove garlic, mushrooms, white wine, crueme fraueeche, basil, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/28892 (may not work)