Name: Bacon and mushroom fettuccine
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 500 gram fettuccine; 1 tablespoon vegetable or olive oil; 250 gram short-cut bacon, rind removed, chopped; 250 gram brown mushrooms, quartered; 2 cloves garlic, crushed; 185 millilitre can light and creamy evaporated milk; 1 tablespoon cornflour; 1 cup reduced-salt chicken stock; 2/3 cup frozen peas; 1/2 cup grated parmesan; extra grated parmesan, to serve

Bacon and mushroom fettuccine

Bacon, mushrooms, creamy pasta sauce and peas, the combination will have the family fighting over seconds.

Serves 4

Prep

10M

Cook

20M

Total

30M

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Ingredients

500 gram fettuccine

1 tablespoon vegetable or olive oil

250 gram short-cut bacon, rind removed, chopped

250 gram brown mushrooms, quartered

2 cloves garlic, crushed

185 millilitre can light and creamy evaporated milk

1 tablespoon cornflour

1 cup reduced-salt chicken stock

2/3 cup frozen peas

1/2 cup grated parmesan

extra grated parmesan, to serve

Method

1.Cook pasta in a large saucepan of boiling salted water for 10-12 minutes or until tender. Drain; return to pan.

2.Meanwhile, heat oil in a medium frying pan over moderate heat. Add bacon, mushroom and garlic; cook and stir for 2-3 minutes or until bacon is crisp and mushroom softens.

3.Whisk milk and cornflour in a small bowl. Add to bacon mixture with stock. Cook and stir for 2-3 minutes or until mixture boils and thickens. Stir in peas and parmesan. Toss through fettuccine.

4.Spoon pasta into shallow serving bowls. Serve at once sprinkled with extra parmesan.

Try adding grated zucchini instead of peas. Add 2 small, finely chopped, chicken breast fillets instead of bacon.
Note

Woman's Weekly Food

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Ingredients

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