Quick and Creamy Boscaiola Pasta (Bacon and Mushroom)

I'm posting the original recipe, but will mention here, the changes I made, since I think that both are equally delicious. I subbed tortellini (any kind, though I used beef) for the .... well, actually, the recipe says, any pasta, though it recommends spaghetti. Tortellini worked well! And I subbed chorizo sausage for the bacon, since I had a lonely half a sausage in the freezer (about 100g). I sliced it thinly. I did use the mushrooms. And I added garlic. And I added fresh peas, lightly steamed, again, because I had them. I added them to the sauce in the last five minutes. Very versatile recipe!! Quick, easy, rich and delicious, mmmm! for pasta lovers everywhere! from Kitchen Classics : The Italian Kitchen

• Ready In: 35 mins
• Serves: 4

Ingredients

• 500  g pasta, your preference
• 1  tablespoon olive oil
• 6  slices bacon, chopped
• 200  g button mushrooms, sliced
• 625  ml  cream
• 2  scallions, sliced
• 1  tablespoon  freshly chopped parsley

Directions

1. Cook the pasta in a large saucepan of rapidly boiling salted water until 'al dente'. Drain, return to the pan, and keep warm.
2. While the pasta is cooking, heat the oil in a large frying pan, add the bacon and mushroom, and cook, stirring, for 5 minutes, or until golden brown.
3. Stir in a little of the cream, and scrape the wooden spoon on the bottom of the pan to dislodge any bacon that has stuck.
4. Add the remaining cream, bring to the boil, and cook over high heat for 15 minutes, OR until the sauce is thick enough to coat the back of a spoon.
5. Stir the spring onion through the mixture.
6. Pour the sauce over the pasta, and toss to combine.
7. Serve sprinkled with the parsley.