Creamy Mushroom and Bacon Fettuccine

The ultimate comfort meal after a long day! Crispy bacon and golden-fried mushrooms are cooked in a creamy, garlicky sauce – packed with extra flavour thanks to chicken stock. Finished with finely grated parmesan and freshly cracked black pepper. On the table in 20 minutes with minimal washing up.

Ingredients

• 300 g fettuccine (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)
• 1 tbsp freshly minced garlic
• 2 thyme sprigs, plus extra leaves to garnish (optional)
• 125 ml chicken stock
• 300 ml thickened cream
• 50 g freshly grated parmesan, plus extra to serve
• ½ tsp sea salt flakes, or to taste
• Freshly cracked black pepper, to serve

Method

1. Cook the fettuccine as per the packet directions, less 1–2 minutes.
2. Meanwhile, heat the olive oil in a large, deep frying pan over medium–high heat.
3. Add the bacon and cook, stirring, for 2–3 minutes until starting to brown.
4. Add the red onion and cook for a further 1–2 minutes before adding the mushrooms. Cook for 4–5 minutes until browned and golden.
5. Add the garlic and thyme and cook for 30 seconds until fragrant.
6. Add the chicken stock and scrape up any sticky bits from the base. Cook for 1–2 minutes or until most of the liquid has absorbed.
7. Add the cream and parmesan. Bring to a simmer and cook for 2–3 minutes or until thickened. Season with salt to taste.
8. Once the pasta is ready, drain and rinse with cold water (this prevents the pasta sticking).
9. Discard the thyme sprigs from the sauce. Add the pasta and toss it in the sauce for 1 minute until warmed through.
10. Serve with a sprinkling of parmesan, cracked black pepper and extra thyme leaves.

Tips

• You can use up to 500 g of pasta in this recipe without any further modifications.
• Add up to 4 cups of vegetables: zucchini, cherry tomatoes, sun-dried tomatoes, capsicum, asparagus or broccoli.
• Prepare the mushrooms ahead by cleaning and slicing them. Refrigerate in an airtight container for up to 3 days.
• Leftovers keep for up to 3 days. The sauce may separate but the taste is equally delicious!
• Not suitable for freezing – best made fresh.