• 1 cup whipped cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fine coriander leaves, for garnish
Preparation
1. Cook spaghetti according to package directions. until al dente. Drain, reserving about 1/2 cup of the pasta water, and set aside.
2. Cook the chopped bacon in a large skillet over medium heat until crispy. Remove the bacon from the pan and place it on paper towels to drain excess oil. Put aside.
3. Add 1 tablespoon of olive oil in the same way. Add the mushrooms to the pan and cook for 2-3 minutes on each side, or until golden brown and cooked through. Remove the stems from the pan and set aside.
4. Add the remaining 1 tablespoon of olive oil in the same way. Add the minced garlic and cook for 1-2 minutes or until fragrant.
5. Increase the heat to medium and pour in the heavy oil and whisk to combine. Cook the sauce for 2-3 minutes until it thickens slightly.
6. Gradually add grated Parmesan cheese to the sauce and stir until it melts and becomes smooth. If the sauce is too thick, you can rinse it with reserved water.
7. Season the sauce with salt and pepper and adjust if necessary.
8. Add the cooked spaghetti to the pan and stir gently to coat well with the thick Tuscan sauce.
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