Pasta shells with bacon, cream and mushrooms

Fill the saucepan with about 1.5 L of water, add a good pinch of salt, cover and bring to a boil over high heat.

Peel and thinly slice the onion, crush and mince the garlic clove. Clean the mushrooms with a damp towel and slice them.

Heat 1 tbsp of olive oil in the skillet over medium-high heat. Add the 100 g of diced bacon and the onion, and let them get golden, stirring now and then.

When the water is at a rolling boil, add the 250 g of pasta shells and cook them according to the package, usually 8 to 10 min. Give them a stir every so often.

While the pasta cooks, add the mushrooms to the skillet and brown them over medium-high heat. Toss in the garlic for the last minute, then add pepper.

Turn down the heat, add the 5 cl of crème fraîche and stir for 1 to 2 min, until the sauce is smooth and hot.

Save a ladle of pasta water, then drain the pasta. Tip it into the skillet, toss for 1 min over low heat and taste before adjusting the salt.