Fettuccine Boscaiola

1 tsp extra virgin olive oil

2 cloves garlic diced

1 tsp basil

1 tsp chives

1 tsp oregano

1 1/2 tsp parsley

1/2 tsp black pepper

1 pinch sea salt

1 white onion large thickly sliced

175 g bacon rashers thinly sliced

100 g button mushrooms halved

600 g cooking cream

300 g fettuccine cooked

1/4 cup parmesan cheese thinly sliced

1/4 cup parsley chopped *to serve

Heat oil, garlic and herbs in deep frying pan.

Add onion and bacon, stir until onion starts to become translucent.

Add mushrooms and stir occasionally until bacon and mushrooms start to brown.

Stir in cream, then simmer for 10 minutes.

Add Parmesan cheese and stir.

Turn heat off and leave to stand for a few minutes before serving.