Bacon, Tomato and Persian Feta Pasta

Nothing ground breaking here but it was very tasty. Literally only took as long as filling the water and boiling the pasta. The feta I used I bought from a local deli and it was fantastic, Yarra Valley Persian Fetta. If you get a chance, try it.

2 slices bacon diced
1 clove garlic sliced
5 or so medium shrooms in slices
5 cherry tomatoes quartered
2 tsp chopped thyme
2 tsp chopped rosemary
1/2 a cup of white wine
3 heaped tsp Persian feta
Cracked pepper
1/3 cup grated parmessan
1 handful of basil leaves
2 tbs extra virgin olive oil
1 packet of pasta
Lemon
Chilli flakes

Fill a large saucepan with water, add some salt and put on the boil. Add the extra virgin to a large frying pan and heat to medium high. When hot add the thyme leaves, allow to crackle then add the mushroom slices. Cook for about five minutes then remove to a clean plate. Add the bacon to the same pan and fry for a couple of minutes, when it has some colour add the mushroom, rosemary and garlic. When aromatic add the wine and reduce the temperature to medium. Put the pasta in the salted water and cook. When the wine has reduced by half, add the feta, tomato and pepper to the mushroom and fold in, reducing the heat to low. When the pasta is cooked tip it into a colander then quickly back into the saucepan to keep a little of the cooking water. Toss the pasta through the sauce with the parmessan and torn basil leaves. Serve with a squeeze of lemon and top with chilli flakes.