Soak the mushrooms in 200 ml lukewarm water. In the meantime, clean, rinse and slice the mushrooms. Cut bacon into small cubes. Peel and chop the shallots. For the pasta, put enough salted water to boil.
Heat oil. Fry the bacon in it. Fry shallots briefly. Add mushrooms and fry for about 5 minutes until golden brown, season. Dust with flour and sauté briefly. Add mushrooms with soaking water and whipping cream. Bring to the boil and simmer for about 5 minutes.
Cook pasta in boiling water for 8-10 minutes. Stir crème fraîche into the sauce and simmer on low heat for 2 min. Season with salt, pepper and juice of one lemon. Rinse parsley, pluck and cut into strips. Drain the pasta. Mix with the sauce and sprinkle with parsley.
Our tip: Use bacon with a subtle smoky note!
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