Spaghetti al Funghi

When planning our meals for the week we tend to start with whatever is still lurking from the previous week's shopping.  The stand out item this week, not having many leftovers at all, was a full, unopened, tub of double cream.  Now I don't have a sweet tooth at all and Z would never indulge herself to the extent of using an entire tub of cream so it was destined for a savoury dish.

The cream was added to fried onions, mushrooms and bacon and allowed to come to the boil before a large handful of parsley and plenty of black pepper were stirred through the sauce.  Cooked spaghetti was then mixed through the cream so that every strand was coated.  This could so easily have been a vegetarian meal, just leave out the bacon and adjust the seasoning as cream does need quite a lot of salt to pull savoury flavours through.  I know this is an autumnal dish but it was so comforting that I'd happily eat it no mater what the time of year.