Spaghetti Mushrooms Peas and Bacon

Method

1. Heat abundant extra virgin olive oil in a large pan over high heat.
2. Add the frozen peas, a clove of garlic (in its skin), and a knob of butter. Season with salt and sauté.
3. Add the frozen mixed mushrooms. Continue cooking on high heat, stirring occasionally.
4. Season with black pepper or fresh chili, to taste.
5. Deglaze with a splash of white wine and continue cooking until the liquid evaporates.
6. When the vegetables are nearly cooked, add the bacon. Cook until crispy.
7. Meanwhile, cook the spaghetti in salted boiling water until very al dente.
8. Transfer the spaghetti to the pan with 2-3 ladlefuls of pasta cooking water. Finish cooking in the pan, stirring, for the same time as the traditional cooking time.
9. Toss and shake the pan until the sauce becomes creamy and coats the pasta.
10. Before serving, sprinkle with freshly chopped parsley and a generous amount of grated Parmigiano Reggiano.
11. Serve immediately.