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This recipe was uploaded by ZakAttack
[i]Serves 4[/i] About 20 mins before you start cooking get your dried mushrooms and put them in a bowl and put just enough warm water to cover. Put a pan of water on to boil for your pasta, once it's boiling add the pasta (remember to salt the water!), whilst that's cooking drain your mushrooms into a bowl (we want to use the lovely mushroom stock later) then chop up the garlic, chili, mushrooms and rosemary, bash up the fennel seeds in a pestle and mortar and zest the lemon. Get yourself a large frying pan, and heat up the olive oil, once it's heated up add the bacon and fry that 'till it's nice and crispy then add everything you just chopped plus the fennel seeds. Fry it up for a couple of minutes, then add a knob of butter, the lemon juice, all the mushroom stock from the bowl and some salt and pepper, leave it to simmer for a couple of minutes untill it's thickened up and reduced a bit. Once the pasta's cooked add that to the sauce and add the parsely and parmasan, then stir it all up, serve it out and add some parmesan and flat-leat parseley to the top :thumbsup: