2 tbsp olive oil
4 Portobello mushrooms, thickly sliced
20g dried porcini, soaked
3 garlic cloves, crushed
1 sprig fresh rosemary, leaves chopped
sea salt flakes
freshly ground black pepper
100ml white wine
300ml double cream
2 tsp Dijon mustard
50g grated Parmesan, plus extra to serve
350g cooked turkey meat, cut into chunks
75g cooked crispy bacon, cut into pieces
chopped parsley, to serve
Heat the olive oil and butter in a saucepan over a high heat and add the mushrooms, garlic and rosemary. Cook for 4 minutes, add a little of the porcini soaking water with some salt and pepper and reduce slightly.
Meanwhile, cook the pasta in a large pan of boiling salted water until al dente (firm to the bite). Drain the pasta, reserving a cup of the pasta water.
Add the wine, cream, mustard and Parmesan to the mushrooms and reduce further until thickened slightly. Stir in the turkey meat and bacon and warm through.
Place the pasta into a serving bowl, top with some sauce and scatter with some freshly chopped parsley and grated Parmesan. Serve immediately.