I have tried different recipes for bacon and mushroom pasta and this one tastes great. Don’t be scared to use the ¬†mayonnaise it doesn’t over power the dish and enables more of the flavour of the bacon to shine through when compared to traditional cream sauces. British bacon is much thicker than the German equivalent, but you should still be able to get a good result. Alternatively you could use Katenschinken or speck (German ingredients), if you do fry it with the mushrooms and onions. It’s one of my son Tom’s student favourites as it can be made on a low budget.

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