Ingredients
200g Chestnut Mushrooms, sliced 
400g penne pasta 
8 rashers of streaky bacon, cut into pieces * 
165g pesto 
300ml crème fraiche  
½ stock pot 
Parmesan 
Salt 
Pepper

Method
Put on the pasta water and heavily salt.  Cook the pasta according to the packet instructions. 

Meanwhile put the bacon and mushroom into a frying pan with 1 tbsp oil on a high heat stirring often to stop them sticking.  You want the mushrooms to cook fast and not stew. 

When the mushrooms are browned add the stock pot and stir in.  Add the crème fraiche and pesto and stir until fully mixed together. 

Add the pasta, generously season with the Parmesan and black pepper.  Serve