400 g field mushrooms, wiped clean and cut if large
1 cup cream
400 g fresh fettuccine
salt and freshly ground pepper
parmesan cheese for serving
Instructions
Heat a large frying pan and cook bacon strips
until crisp. Set aside on a plate. Put the butter
and onion into the frying pan and cook 5-10
minutes until the onion is soft. Add the garlic
and the mushrooms and cook for 4-6 minutes,
stirring occasionally. Add the cream and simmer
for 5 minutes, until the cream thickens to a sauce
consistency. Meanwhile, cook the pasta in a large
saucepan of boiling salted water for 3 minutes
until al dente or as per instructions on the
packet. Drain well. Drop the cooked fettuccine
into the creamy sauce and season with salt and
freshly ground black pepper. Toss well and place
into warmed pasta bowls. Top with the bacon strips
and serve with Parmesan cheese sprinkled on top.
Originally Submitted
6/19/2012
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