PASTA WITH PARIS BISTRO CREAM SAUCE

8 slices of bacon
1 onion, diced
2 c. chopped mushrooms
1 c. white wine
1 batch Epicure's Paris Bistro Secret Sauce (2 tbsp. Paris Bistro, 1/4 c. water, 2 tbsp. olive oil) - if you don't have this, you could try using Epicure's Herb & Garlic Dip Mix
2 c. whipping cream
cooked pasta
optional: tomatoes & asparagus

In a large pot, brown bacon and set aside. Add onion and mushrooms to the pot and sauté in the bacon grease (drain it beforehand if there is too much grease). Once they are soft, add a splash of wine to deglaze the bottom of the pan. Prepare the Paris Bistro sauce by combining 2 tbsp. of the spice blend with 1/4 c. water and letting it sit for a few minutes before adding 2 tbsp. olive oil. Add the Paris Bistro sauce to the mushroom mixture along with the rest of the wine. Add whipping cream and bring to a boil, then reduce heat and simmer until sauce thickens. Chop bacon and add it to the sauce. Toss pasta in sauce and garnish with chopped tomatoes & steamed asparagus.