Tagliatelle with bacon and mushrooms

Thus recipe is so easy to make it can barely be classed as cooking! However when you've had a hard day at work and come home desperate for a quick fix this really hits the nail on the head! 

Ingredients (2 people)

200g smoked streaky bacon, 2 cloves garlic, 8 chestnut mushrooms, 125g baby spinach, 600g fresh tagliatelle, splash whole milk, 1tbsp lemon juice, 4 tbsp grated Parmesan cheese, and....if you are feeling truly decedent a drizzle of white truffle oil (although this isn't a prerequisite) 

Get a big pan of water on the boil ready for your pasta. Cut the bacon in to bite size chunks and, in a large pan, cook on a medium heat (without additional oil) until they begin to brown. Keep the bacon bits moving so they do not burn but go golden and slightly crispy (10 mins or so).

Finely chop the peeled garlic and slice the mushrooms, add to the pan along with the bacon and cook for 6 minutes, stirring frequently. 

Next add the tagliatelle to the hot water, fresh pasta takes literally 3 minutes to cook, so whilst it's cooking finish the sauce. 

Add a splash of milk (just a couple of tablespoons) to the bacon and mushrooms, using a wooden spoon scrape the bottom of the pan to mix all the crispy bacon bits in to the sauce. Next add the spinach and stir until the spinach has wilted. 

Drain the tagliatelle and add to the sauce, toss to distribute everything evenly. Add the lemon juice and toss again, then let it sit for five minutes for the pasta to absorb some of the sauce. Serve in bowls, scattered with the grated Parmesan and, if you wish a little truffle oil drizzled on top! Divine!