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Home > Pasta > Fettucini
Creamy bacon, pea & parmesan fettucine Recipes
| Prep Time |
| 15 |
| Minutes |
| Total Time |
| 20 |
| Minutes |
| Makes |
| 4 |
| Servings |
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| Recipe Name : | Creamy bacon, pea & parmesan fettucine |
| Country : | United States |
| Rating : |
 |
| Category : |
Home >
Pasta
> Fettucini
|
| Chef : | Dominic Smith |
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INGREDIENTS
375g fettuccine 160g (1 cup) shelled or frozen peas 80ml (1/3 cup) olive oil 6 x 65g rindless bacon rashers, thinly sliced 200g button mushrooms, quartered 200g Swiss brown mushrooms, quartered 300ml pouring cream 3 eggs, lightly beaten 3/4 cup torn basil leaves, plus extra, to serve 80g (1 cup) finely grated parmesan, plus extra, to serve |
DIRECTION
Cook pasta in a large saucepan of boiling salted water for 6 minutes, then add peas and cook for a further minute or until pasta is al dente and peas are tender. Drain, return to the pan and cover to keep warm. Heat 2 tbs oil in a large, deep frying pan over high heat. Add bacon and cook, stirring, for 3 minutes or until golden. Remove with a slotted spoon. Add remaining 2 tbs oil and cook mushrooms, tossing, for 3 minutes or until tender. Return bacon to the pan with cream and stir for 3 minutes or until heated through. Working quickly, add bacon mixture to pasta mixture with eggs, basil and parmesan. Season with salt and pepper, and toss gently to combine; the heat of the ingredients will cook the eggs. Divide fettuccine among bowls and scatter with extra torn basil leaves and parmesan to serve. |
| NOTE: |
Tip: Boost the vegies in this with green beans and baby spinach. |
| SOURCE: |
http://www.taste.com.au/recipes/26134/creamy+bacon+pea+parmesan+fettucine |
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