Description
Bacon and Mushroom Fettucine Carbonara is a delicious and comforting dish. The combination of the bacon, mushrooms, and creamy carbonara sauce makes it a great combination of flavors. It’s definitely a dish I would recommend to anyone looking for a tasty and indulgent meal.
Ingredients
Units
Scale
- 500 g Fettucine pasta cooked according to packet instructions. Once cooked drain and set aside.
- Drizzle a little olive oil over the pasta
- 250 g back bacon cut into blocks
- 250 g white button mushrooms chopped
- 2 tbsp olive oil + extra
- 4 shallots chopped including the green parts
- 1 tsp crushed garlic
- 1 tbsp butter
- 1/2 cup fresh cream
- 1/2 fresh milk
- 1/2 cup evaporated milk
- 1/3 cup grated Parmesan cheese (you can choose to use cheddar if you prefer) I used Parmesan + extra (optional)
- 3 eggs
- Salt and ground black pepper
- 1 tsp sweet basil
- 1 tsp garlic and herb seasoning
- A squeeze of 1 lemon juice
- Chopped chives for garnish
Instructions
- In a large frying pan add olive oil and grill bacon bits until crispy.
- Add green shallots and garlic and sauté for 2 minutes.
- Remove from the frying pan, and set aside. In the same pan, add 1 tbsp butter and sauté mushrooms until tender add seasoning, and a squeeze of lemon juice.
- Set aside once done.
- In a jug whisk together milk, fresh cream, evaporated milk, eggs, and Parmesan cheese.
- Add a pinch of salt and black pepper.
- Add Fettucine to cooked mushrooms in a frying pan, toss over the eggs and milk mixture, add bacon bits, and toss in the pan for 2 minutes over medium heat.
- Garnish with chopped chives and extra Parmesan (optional)
Notes
Prepared, tried, and tested by Gail from The Recipe Hunter: Tried and Tested Recipes from Home Chefs
Nutrition
- Serving Size: 1 bowl
- Calories: 705
- Sugar: 7.2 g
- Sodium: 542.9 mg
- Fat: 35.1 g
- Carbohydrates: 71.2 g
- Fiber: 3.4 g
- Protein: 25.8 g
- Cholesterol: 142.1 mg
