Fry the bacon cubes in a frying pan until crispy. Lift out and drain on kitchen paper. Keep two tablespoons of the fat, drain the rest. Sauté onion and mushrooms in the rendered fat. Add tomato puree and white wine.
Add parsley, salt and pepper from the mill and the pepper. Simmer quietly over low heat for 30 minutes. Cook the pasta in enough salted water until al dente, drain and mix with the sauce on the spot.
Our tip: use a deliciously spicy bacon for a delicious touch!