Whenever I’m short on time or ideas to prepare lunch or dinner, I would just go with pasta. The simpler pasta dishes are easy to make and doesn’t require a lot of prep and cook time. This dish is one of the easiest and tastiest pasta dishes I have made other than Spag Bolognese, Mac n Cheese and it’s delicious. The only regret that I have with this dish is that it’s not creamy enough. So, I will definitely like to add more pouring cream to make it creamier and tastier next time!
My lil’ one loves this dish so much that she not only finished her plate of pasta but ate half of my portion too 🙂 Talk about large appetite for a growing girl!
Fettuccine with Mushroom and Bacon Sauce (adapted from The Australian Women’s Weekly, Best-Ever Collection)
250g fettuccine pasta
15g unsalted butter
3 rindless bacon slices, chopped to small squares
300g button mushrooms, sliced
2 cloves garlic, crushed
1 cup chicken stock
1 1/2 cups pouring cream
Grated parmesan, to serve
1 1/2 tbsp thyme leaves, to garnish
1. In a large frying pan, melt butter over medium fire. Add bacon and mushrooms and sear until lightly brown. Then add garlic and cook until fragrant.
2. Stir in chicken stock and mix well. Turn the fire down and simmer until the stock has been reduced by half . Add pouring cream and bring to a boil. Reduce the heat and simmer again for another 5 minutes or until the sauce has thickened slightly. If the sauce has turned too thick, add little more stock.
3. Meanwhile, cook the pasta in a pot of boiling salted water until just tender. Drain.
4. Throw the cooked pasta into the frying pan and mix well into the sauce. Serve immediately with grated parmesan and garnish with thyme leaves.
Note: If you prefer to use other mushrooms, you can also replace them with fresh shiitake mushrooms, swiss brown mushrooms or a good mix of each type.