Mushroom spaghetti alla crema

This little dish combines some of my favourite autumn flavours  - mushrooms, onion, garlic and smoked bacon. When you mix this into cream it is simply irresistible. It's also ferociously quick to make so is perfect on a cold and rainy evening after work. It's not gloopy and rich like carbonara and it's not too creamy. The the strong foresty flavours of the mushrooms and garlic are just delicious. With really mushrooms such as chanterelles this dish could easily be served at a dinner party.

Ingredients

Onion

fistful dried mushrooms*
sliced fresh mushrooms
smoked bacon (cubed)
crème fraîche (use half fat if you want)
garlic
black pepper
fresh parsley
Pasta

Method
Soak the dried mushrooms in warm water for 10 minutes, then pour away the water.
Gently fry the onion  and sliced mushrooms till light brown, then add the soaked mushrooms.
Add bacon and cook through
Meanwhile boil pasta
Add garlic and onion to the onion etc and toss.
Pour crème fraîche over the onion etc.
Drain pasta and stir into the sauce.
Smother with chopped parsley (essential!)

* Without the dried mushrooms it could end up tasting a little like nursery food. You don't have to add the dried mushrooms, but they really do improve the flavour and add elegance.