Creamy Mushroom & Bacon Fettuccine
| 300 g | fettuccine (see note 1) |
| 1 tbsp | olive oil |
| 200 g | bacon, cut into thick strips |
| 1 small | red onion, finely diced |
| 400 g | mushrooms, sliced |
| 1 tbsp | freshly minced garlic |
| 2 | thyme sprigs, plus a few extra leaves to garnish (optional) |
| ½ cup | (125 ml) chicken stock |
| 300 ml | thick (double/heavy) cream |
| ½ tsp | salt, or to taste |
| ½ cup | freshly grated parmesan, to serve |
| Cracked black pepper, to serve |
| 300.g.fettuccine (see note 1) |
| 1.tbsp.olive oil |
| 200.g.bacon, cut into thick strips |
| 1.small.red onion, finely diced |
| 400.g.mushrooms, sliced |
| 1.tbsp.freshly minced garlic |
| 2.xxx.thyme sprigs, plus a few extra leaves to garnish (optional) |
| 1/2.cup.(125 ml) chicken stock |
| 300.ml.thick (double/heavy) cream |
| 1/2.tsp.salt, or to taste |
| 1/2.cup.freshly grated parmesan, to serve |
| 0.xxx.Cracked black pepper, to serve |
| Cook the fettuccine as per the packet directions, less 1–2 minutes. |
| 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 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 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. 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). |
| 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 with a sprinkling of parmesan, cracked black pepper and extra fresh thyme leaves (if using). |
| NOTES |
| 1: You can use up to 500g of pasta in this recipe without any further modifications. |