Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.This is more or less a carbonara, but mention mushrooms to some kids and their little faces will screw up in disgust. If, on the other hand, you chop the mushrooms into a creamy, cheesy sauce, they will go down unnoticed most of the time – just make sure your kids don't read these food pages...
4-6 servings of spaghetti
1 small onion, peeled, halved and finely chopped
60-80g thick-cut streaky bacon or pancetta, cut into 1/2 cm cubes
A couple of good knobs of butter
150-200g button or oyster mushrooms, cut into small dice
250g mascarpone
200ml double cream
2-3tbsp freshly grated Parmesan, plus more for serving
1tbsp chopped chives
Salt and freshly ground black pepper
Gently cook the onion and bacon in the butter for 2-3 minutes until soft, stirring every so often, add the mushrooms and continue cooking for another 2-3 minutes with a lid on, stirring occasionally. Add the mascarpone, cream and Parmesan, season, bring to the boil and simmer for about 6-7 minutes until the sauce thickens to a coating consistency. Meanwhile, cook the pasta according to manufacturer's instructions then drain in a colander. Add the chives to the sauce and toss with the pasta and re-season if necessary. Serve in warm bowls and let the kids help themselves to extra Parmesan.
To see Mark Hix's exclusive cookery videos, see http://www.independent.co.uk/hixcooks
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments