Creamy Bacon & Mushroom Pasta

Ingredients
350g - 400g dried or fresh pasta
250g Colonial Middle bacon, diced (about 8 rashers)
3 Tbsp olive oil
2 cloves garlic, crushed
1 onion, finely chopped
250g (approx 12) button mushrooms, sliced
1/2 cup white wine
250g (1 cup) Tatua Sour Cream
Salt and pepper to season
1/2 cup grated parmesan cheese
Fresh TVF parsley or basil

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Method

1. Cook pasta according to product instructions in a large pot of salted water until al dente. Drain, and set aside.
2. In a fry pan or skillet cook the diced bacon in 1 Tbsp of the olive oil, stirring occasionally until browned. Transfer to a bowl and set aside.
3. Drizzle the rest of the olive oil into the pan, add garlic and onion and saute for 1 minute over a medium heat, until softened.
4. Add mushrooms and cook for 2-3 minutes, stirring occasionally, until browned. If the pan seems dry, add a little more olive oil. 
5. Add wine to the pan to deglaze, stir and simmer until reduced by half, scraping anything left on the bottom of the pan with a wooden spoon, about two minutes.
6. Add cooked bacon and stir in the Tatua Sour Cream thoroughly. Season with a sprinkle of salt and pepper.
7. Remove from heat, add the cooked pasta, and stir until fully coated in creamy sauce.
8. Serve immediately in pasta bowls, topped with freshly grated parmesan cheese and a sprinkle of chopped parsley or basil.