Bacon and Mushroom Linguini

First of all, a tribute to my lovely friend Li Yin and her sister Ai, they have a cooking blog (http://www.sowhatscooking.blogspot.com) that inspired me to ultimately create my own, so of course I'm going to feature one of their recipes right off their blog (thanks ladies)! I can't emphasize how simple this dish is to make and yet how much it pleases. I don't have kids yet, so at the moment the quality of my dishes is based on my hubby's response (a very complex algorithm).

Simply put:
Quality Quotient = Speed at which hubby eats x Volume that hubby eats x Decibels of his slurping

Or something like that! But it is a very very reliable formula! Anyway, this dish scored very high in Quality. I made 4 servings so that we would have some left-overs, and he ended up eating 3 servings!

Ingredients
320g linguini
1/2 Tbsp olive oil or cooking oil spray
200g rindless short-cut bacon, chopped
1 brown onion, finely chopped
2 cloves garlic, crushed
200g button mushrooms, sliced
375ml can light & creamy evaporated milk
1/2 cup shredded parmesan or light tasty cheese
1/3 cup shredded fresh basil

Method
1. Cook pasta in plenty of boiling salted water until its al dente or just follow the instruction on the packet. Drain and return to the pan.
2. Meanwhile, heat a large non-stick frying pan over moderate heat. Add oil or spray bacon with oil. Cook bacon and onion for 3 minutes. Add garlic and mushrooms; cook for another 3-4 minutes or until mushrooms are tender. Reduce heat.
3. Add milk and bring to a simmer. Stir in cheese and basil. Season to taste with salt and black pepper. Add sauce to pasta and toss to combine. Serve immediately.

Makes 4 servings.