Ribbon Macaroni with Smoked Bacon

Here's one I got from my co-worker Nicole - well, mostly...

My co-worker Nicole gave me the recipe at work. It was quite simple and I figured it is a variation on the Chicken Champignon Sauce theme. I had most of the stuff in the fridge anyways, so I immediately tried the recipe as soon as I arrived at home. The moment Kerstin and I finished the first plate, I received a SMS from Nicole. She forgot to mention the coctail tomatos and the parmesan cheese... I'll try that next week ;-)

Ingrediences

• 300-500 gr. ribbon macaroni
• 200-400 gr. champignons
• 1 green pepper
• a piece of smoked bacon
• 1 small onion
• 1 spoon butter
• parsley - Actually, I didn't have any parsley when I tried this. It works well without it too, but you should try adding it.

Preparation

Again, this is a quick one, so first put the water on the stove. Chop the onion, the green pepper and the bacon into small pieces. Slice the champignons. Chop the parsley. Nothing more to it.

The Cooking

Put the onion, the bacon and the green pepper with a bit of oil into the pan, sharply fry everything until the onions are kind of glassy, then add the champignons. Don't worry, the pan will look pretty full, but the champignons will lose most of their substance once they're in the pan. Keep on stiring until everything is well done . Finally add black pepper, the parsley, and a bit of salt if the bacon alone doesn't do it for you.

If the macaroni are finished, pour off the water, flush them with cold water to keep them from sticking together, then put them back on the stove with a spoon of butter. Turn the macaroni until the butter is completely molten. Pour the sauce over the macaroni.

I know, the final image doesn't look that tasty, but the reason is my bad photographing, not my bad cooking :-) Take the final pan shot as a reference, that looks much better.