Linguine with Bacon and Olives

3 tbsp. olive oil
2 onions (in thin rings)
2 cloves of garlic (finely chopped)
180 g bacon (diced)
250 g mushrooms (sliced)
8 anchovy fillets (drained)
10 olives pitted and halved
450 g linguine
30 g parmesan (grated)
salt, pepper



Sauté the onions, garlic and bacon in the olive oil over a low heat until the onions are soft.
Stir in the mushrooms, anchovies and olives, season with salt and pepper and simmer for 5 minutes.
In the meantime, cook the pasta in salted water until al dente. Drain and fold into the sauce.
Serve sprinkled with Parmesan cheese.