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Thursday, March 11, 2010 Creamy Bascaiola By Article @ 4:55 PM :: 23 Views :: Main Dish, Side Dish, Italian   1 lb. pasta 1 T. oil 6 rashers of bacon, chopped 6 1/2 oz. button mushrooms, sliced 2 1/2 c. cream 2 spring onions, sliced 1 T. chopped fresh parsley Cook the pasta in boiling salted water until just tender. Drain and return to the pan to keep warm. While the pasta is cooking, heat the oil in a large frying pan, add the bacon and mushrooms and cook, stirring, for 5 minutes. Stir in a little of the cream and make sure there is no bacon stuck to the bottom of the pan. Add the remaining cream, bring to the boil and cook over high heat for 15 minutes, or until thick enough to coat a spoon. Stir in the spring onion. Season, then pour over the pasta and toss. Serve sprinkled with the chopped parsley.