This is by far my favourite creamy pasta dish. This is my kids favourite pasta dish. It is so easy to make, by the time the pasta is cooked the sauce is done. It is a cheap dish to make, just a few ingredients and you get this delicious meal to serve to your family and friends.
Recipe
This is adapted from Julie Goodwin's cookbook 'The Heart of the Home'
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
1-2 tablespoons Dijon mustard, to taste
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.
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
1-2 tablespoons Dijon mustard, to taste
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.
You can serve this with parmesan cheese if you like. Sides can be steamed broccoli or a green salad and some garlic bread.
Enjoy!
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