Pasta with Bacon, Beans and Mushrooms

This has come from The New Pasta Cookbook but as always I have varied it to suit my tastes and produce availability. This is a wonderful Winter pasta and very easy to make. Don't be afraid to experiment. For example use pancetta instead of bacon or peas instead of beans. You can also use dried pasta instead of fresh and adjust the quantity accordingly. Also experiment with other types of pasta.

This recipe is for 4 people or 2 hungry people

Ingredients:

200g fresh fettuccine
200g fresh spinach fettuccine
200g beans sliced
200g bacon, rind removed and cut into strips
6g dried porcini mushrooms soaked in 2 tbsp hot water
200g button mushrooms sliced
1 clove garlic crushed
1 tspn fresh ground black pepper
1 bunch fresh parsley finely chopped
2 1/4 cups cream
Grated Parmesan cheese to serve

1. Cook beans until barely cooked - use the microwave oven for speed
2. Fry bacon until crisp
3. Drain porcini mushrooms and filter liquid through cloth or a paper coffee filter to remove grit.
   
4. Chop finely and add to the pot with the soaking liquid, bacon, and fresh mushrooms.
   
5. Stir in garlic and pepper and cook briefly.
   
6. Toss in parsley and cook for 30 seconds.
7. Add cream and cook, stirring, until the sauce comes to the boil.
   
8. Boil until thickened and reduced, 5 to 8 minutes.
9. Begin cooking fettuccine in the water used for the peas. When al dente, drain and transfer to a warm serving dish. Toss with the sauce, and serve with freshly grated Parmesan.