1. After heating the pan, add olive oil, add sliced mushrooms and stir fry for a while, until the mushrooms are fragrant and the color darkens.
2. Push the mushrooms to the side of the pot, add the diced onions, and fry for a while until the onions are soft.
3. Push the onion aside and add the bacon slices until slightly cooked.
4. After stirring the three ingredients a little bit, add the broth and light cream, cover the pot, reduce the heat and simmer for 10 minutes.
5. Bring a pot of water to a boil, add 2 teaspoons of salt, a little olive oil, add the pasta, cook until soft, about 8 minutes.
6. The creamy mushroom bacon sauce is ready, add a little lemon (to increase the flavor, but no. A small amount, too much, too sour)
7. Take out the cooked noodles and place them on a plate. Cover the noodles with a thick creamy mushroom bacon sauce and sprinkle with a little black pepper.
Tips:The noodles are boiled in brine, and the bacon and broth in the sauce are salty, so I didn't put salt in the cream sauce. If you don’t use broth but water instead, please taste the taste before serving and add salt appropriately.
