1 packet (450g) dried fettuccine
1 tablespoon vegetable oil
6 bacon rashers, rind removed, cut into thin strips
200g button mushrooms, finely sliced
2 garlic cloves, crushed
2 tablespoons Dijon mustard
1/4 teaspoon ground white pepper
300ml thickened cream
Cook the fettuccine in a large saucepan of salted boiling water, follow the packet instructions. Before draining the fettuccine, reserve half a cup of the pasta water.
While the pasta is cooking, heat a large frying pan over medium heat, add the vegetable oil and the bacon. Fry the bacon, stirring regularly until starting to brown.
Add the mushrooms and fry, stirring regularly for a further 3-4 minutes.
Add the garlic, continue cooking for a further 2 minutes.
Add the reserved water to the bacon mixture, then add the mustard and white pepper. I like a lot more than a 1/4 teaspoon of pepper, so I add more. Add the cream and simmer for 3-4 minutes until the sauce thickens. Taste, add salt if needed, I don't add any usually as the bacon makes the sauce salty enough.
Add the drained fettuccine to the sauce, give it a good mix. Serve immediately.
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