200g dried pasta, like penne
125g pancetta or bacon lardons (or 6 chopped streaky bacon rashers)
4 sliced flat or portabella mushrooms
1 red chilli, deseeded and sliced
Generous splash of olive oil
150g Boursin garlic & herbs cheese
3 handfuls of fresh basil leaves (save some for decoration)
1. Cook pasta according to the packet instructions, then drain.
2. Meanwhile, heat a frying pan over a high heat. Add pancetta or bacon lardons and fry for 5 minutes, stirring, until golden. Add mushrooms and red chilli. Add olive oil and cook for 4-5 minutes, then reduce the heat slightly.
3. Add garlic cheese and a splash of water. Stir until melted, then bring to a simmer. Cook for 1 minute to thicken, and season to taste.
4. Stir in the cooked pasta with torn basil leaves. Divide between bowls and scatter with more whole basil leaves to serve.