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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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