- Farfalle (ref. A4) - 300 g
- Forestière sauce (ref. H13) - 150 g
- Mushrooms - 2 pcs.
- Baconcubes - 1 tbsp.
Fry the bacon. Once colored and crispy, set aside and skim off excess fat. Cut the mushrooms in 4 and fry them in the bacon pan.
Heat the Forestière sauce according to package directions and keep warm.
Heat the pasta for 30 seconds. in lightly salted boiling water and drain.
Fill the cup with pasta, cover with sauce and garnish with diced bacon and mushrooms.