Quick And Creamy Boscaiola Pasta Bacon And Mushroom Recipe Foodcom

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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

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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