Fettuccineboscaiola Recipes

FETTUCCINE BOSCAIOLA

Fettuccine Boscaiola image

Bacon and mushroom cream pasta. Works with any type of pasta! I edited this after Ninna's review, since I also never use butter and don't think bacon needs to be cooked in butter. To make it lighter, use evaporated milk instead of cream. Aussie measurements (1 tbsp = 20mls)

Provided by Chickee

Categories European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

cooking spray
4 slices bacon, cut into small pieces
1 brown onion, chopped finely
1 -2 garlic clove, crushed
150 g button mushrooms, thinly sliced
300 ml cream
1 tablespoon cornflour, mixed with
2 tablespoons cold water
1/4 cup fresh parsley, chopped
2 tablespoons grated parmesan cheese
salt and pepper
500 g fettuccine pasta (to serve)

Steps:

Heat oil spray in large frying pan.
Add bacon, onion and garlic. Cook until onion softens, stirring gently.
Add mushrooms, cook until golden.
Stir in cream, bring to the boil.
Reduce heat and simmer until sauce reduces and thickens slightly.
Add cornflour water, bring to the boil again then instantly reduce heat, stirring constantly as sauce thickens.
Stir in parsley and parmesan.
Salt and pepper to taste.
Pour over boiled hot pasta and mix.
Serve sprinkled with parmesan cheese.

Nutrition Facts : Calories 656.6, Fat 31.1, SaturatedFat 16.9, Cholesterol 183.8, Sodium 168.3, Carbohydrate 76.1, Fiber 1, Sugar 1.8, Protein 19.1

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