This Italian recipe is always a winner!
500g fettucini (or similar, eg linguini, spaghetti, ziti)
6 rashers bacon, sliced
6 shallots, sliced
750g wild mixed mushrooms
2 tablespoons brandy
2 teaspoons fresh thyme
250ml chicken stock
Cook the pasta in a large pan of rapidly boiling water until al dente, then drain.
Melt half the butter in a large frying pan and cook the bacon and shallots over high heat until crisp and browned.
Stir in the brandy and bring to the boil, stirring well.
Add remaining butter.
Add mushrooms and cook until soft.
Stir in thyme, stock and cream and bring to the boil.
Reduce heat and simmer for 5 minutes, or until the sauce has slightly thickened.
Serve on top of or tossed through pasta.