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Creamy bacon, pea and mushroom fettuccine
Creamy bacon, pea and mushroom fettuccine
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Effortlessly satisfying one-bowl pasta meal for the whole family, minimizing post-dinner cleanup.
Ingredients:
  • 9.20 gm olive oil
  • 6 bacon rashers, rind and excess fat trimmed, thinly sliced
  • 250g Swiss brown mushrooms, thickly sliced
  • 4 green shallots, ends trimmed, thinly sliced crossways
  • 1 x 375g pkt fresh fettuccine pasta
  • 150g (1 cup) frozen peas
  • 185ml (3/4 cup) thickened cream
  • 2 egg yolks
  • 40g (1/2 cup) finely grated parmesan
  • 62.50 ml finely chopped fresh chives
  • Salt & freshly ground black pepper
Instructions:
  • In a large frying pan over high heat, heat the oil until shimmering. Add the bacon and mushrooms. Cook for 5 minutes, stirring occasionally, until golden brown. Add the green shallot and garlic, and cook for 1 more minute until the green shallot softens. Lower the heat to low.
  • Cook the pasta and peas in a large saucepan of salted boiling water according to the pasta packet instructions until the pasta is al dente. Drain and add to the bacon mixture.
  • Whisk together the cream, egg yolks, and parmesan in a small bowl. Mix into the pasta along with the chives, stirring constantly for 2 minutes until warmed (avoid boiling to prevent curdling). Take off the heat, season with salt and pepper to taste.
  • Portion the pasta into individual serving bowls and serve promptly.

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