![Creamy mushroom and bacon fettuccine](http://nilproducts.com/cdn/shop/articles/20240502035634-jean-claude-attipoe-qd9a1o2reyy-unsplash_1024x683.jpg?v=1714625131)
A warm meal for this colder weather we are heading into! Easy recipe with delicous results.
Servings
5
Prep Time
25 minutes
Author:
Nil Products
A warm meal for this colder weather we are heading into! Easy recipe with delicious results. You can always take out the bacon for dietery requirements.
![Image of Creamy mushroom and bacon fettuccine](https://images.getrecipekit.com/20240502035634-jean-claude-attipoe-qd9a1o2reyy-unsplash.jpg?width=650&quality=90&)
Ingredients
500 grams fettuccine
500 grams mushrooms
4 tablespoons of olive oil
½ cup of cream
4 strips of bacon
½ cup parmesan cheese
1 tablespoon lemon juice
⅓ cup of parsley
1 cup pasta water
2 tablespoons of butter
Directions
Heat 2 tablespoons of oil in a large pan on a medium-high heat. Slice mushrooms in half then place half of them in the hot pan with oil.
Begin to boil a pot of water in preparation for the pasta. Leave mushrooms undisturbed for 3 minutes or until edges turn brown, then toss occasionally for 5 minutes. Remove from heat and onto a plate.
Repeat with the other half of the mushrooms. Salt the mushrooms once they are all cooked.
Add pasta to the pot of water once it has boiled. Cook for 2 minutes less than package directions, so it is very al dente.
While pasta is cooking, fry bacon on the stovetop on a medium-high heat. Cut up bacon into small pieces when done.
Remove pasta from heat, reserving 1 cup of pasta water. Add pasta to the big pan with mushrooms, bacon, cream and pasta water. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.
Remove pan from the heat and add butter, parsley, parmesan, lemon juice and salt & pepper. Stir to combine.
Serve with more parmesan sprinkled on top. Enjoy!
Recipe Note
For dietry requirements, remove the bacon from the meal:)
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