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Creamy bacon, pea and parmesan fettucine
Creamy bacon, pea and parmesan fettucine
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Elevate your weeknight meal with vibrant, flavorful ingredients for a delicious dinner!
Ingredients:
  • 375g fettuccine
  • 160g (1 cup) fresh peas or frozen peas
  • 6 x 65g rindless bacon rashers, thinly sliced
  • 200g button mushrooms, quartered
  • 200g Swiss brown mushrooms, quartered
  • 300ml pouring cream
  • 3 eggs, lightly beaten
  • 187.50 ml torn basil leaves, plus extra, to serve
  • 80g (1 cup) finely grated parmesan, plus extra, to serve
Instructions:
  • Boil pasta in salted water for 6 minutes until al dente, then add peas and cook for 1 more minute until tender. Drain, return to pan, and cover to keep warm.
  • In a large, deep frying pan over high heat, heat 2 tablespoons of oil. Add bacon and cook for 3 minutes until golden, stirring occasionally. Remove the bacon from the pan with a slotted spoon. Add the remaining 2 tablespoons of oil to the pan and cook the mushrooms for 3 minutes until tender. Return the bacon to the pan, pour in the cream, and stir for 3 minutes until heated through.
  • Swiftly combine the crispy bacon mixture with the pasta, eggs, basil, and Parmesan. Season with salt and pepper, then gently toss everything together to allow the heat from the ingredients to cook the eggs.
  • To serve, distribute the fettuccine equally among bowls and garnish with additional torn basil leaves and Parmesan cheese.

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