Creamy Mushroom and Bacon Fettuccine
Servings: 4 servings
Calories: 726kcal
Creamy Bacon and Mushroom Fettuccine is stress-free to make, uses just a few low-cost ingredients, and can be on the table in 20 minutes. This homemade family favourite is comfort food at its finest.
Ingredients
- 300 g fettuccine (see note 1, can be substituted with any pasta of choice)
- 1 tbsp olive oil
- 200 g bacon, cut into thick strips
- 1 small red onion, finely diced
- 400 g mushrooms (sliced white button or Swiss brown mushrooms, or small whole mushrooms)
- 1 tbsp freshly minced garlic
- 2 thyme sprigs, plus a few extra leaves to garnish (optional)
- 125 ml chicken stock
- 300 ml thickened (whipping/heavy) cream
- 50 g freshly grated parmesan, plus extra to serve
- ½ tsp sea salt flakes, or to taste
- Freshly cracked black pepper, to serve
Instructions
- Cook the pasta – Cook the fettuccine as per the packet directions, less 1–2 minutes.
- Cook the bacon – Meanwhile, heat the olive oil in a large, deep frying pan over medium–high heat.
- Add the bacon and cook, stirring, for 2–3 minutes until starting to brown.
- Add the onion and mushrooms – Add the red onion and cook, stirring, for a further 1–2 minutes before adding the mushrooms. Cook the mushrooms for 4–5 minutes until browned and golden.
- Add the remaining sauce ingredients – Add the garlic and thyme and cook, stirring, for 30 seconds or until the garlic is fragrant.
- Add the chicken stock and scrape up any sticky bits from the base of the pan. Cook for 1–2 minutes or until most of the liquid has absorbed.
- Add the cream and parmesan. Bring to a simmer and cook for 2–3 minutes or until thickened. Season with salt to taste.
- Once the pasta is ready, drain and rinse with cold water (this prevents the pasta sticking and stops it cooking any further – it will continue cooking in the sauce).
- Mix the pasta and sauce – Discard the thyme sprigs from the sauce. Add the pasta and toss it in the sauce for 1 minute using tongs, until the pasta is just warmed through. Note the fettuccine will absorb some of the sauce and the sauce will thicken as it sits.
- Serve – Serve with a sprinkling of parmesan, cracked black pepper and extra fresh thyme leaves (if using).
Notes
Note 1 – You can use up to 500 g (1 lb) of pasta in this recipe without any further modifications.
MAKE AHEAD
Mushrooms – Prepare the mushrooms ahead of time, ready for when you need them, by cleaning them first to remove any debris (use a damp paper towel to wipe the mushrooms clean), then slice the mushrooms (unless using small whole mushrooms). Refrigerate in an airtight container or reusable sandwich bag for up to 3 days.LEFTOVERS
Store leftover Creamy Bacon and Mushroom Fettuccine in an airtight container in the fridge for up to 3 days. Reheat in the microwave until just warmed through. As the pasta sits, the cream will be absorbed and it’s likely the fats and liquids in the sauce will separate. As a result, the sauce may be more oil-based – but the taste is equally delicious! This recipe is not suitable to freeze and is best made fresh.Nutrition Facts
Creamy Mushroom and Bacon Fettuccine
Amount per Serving
Calories
726
% Daily Value*
Fat
41
g
63
%
Saturated Fat
23
g
144
%
Trans Fat
2
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
13
g
Cholesterol
124
mg
41
%
Sodium
1412
mg
61
%
Potassium
783
mg
22
%
Carbohydrates
57
g
19
%
Fiber
5
g
21
%
Sugar
4
g
4
%
Protein
29
g
58
%
Calcium
216
mg
22
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Scan for full recipe:
