Description
This creamy pasta brings together crispy bacon, tender mushrooms and Parmesan in a rich, silky sauce that clings beautifully to every strand of fettuccine. It’s quick enough for a weeknight dinner, but honestly, it feels a little more special than that.
Ingredients
Units
Scale
- 500 g fettuccine pasta
- 250 g back bacon, cut into small blocks
- 250 g white button mushrooms, chopped
- 2 tbsp olive oil, plus extra if needed
- 4 shallots, chopped, including the green parts
- 1 tsp crushed garlic
- 1 tbsp butter
- 1/2 cup fresh cream
- 1/2 cup milk
- 1/2 cup evaporated milk
- 1/3 cup grated Parmesan cheese, plus extra for serving if you like
- 3 eggs
- Salt and ground black pepper, to taste
- 1 tsp sweet basil
- 1 tsp garlic and herb seasoning
- Squeeze of fresh lemon juice
- Chopped chives, for garnish
Instructions
- Cook 500 g fettuccine pasta according to the packet instructions until just tender.
- Before draining, scoop out about 1 cup of the pasta cooking water and set it aside. Drain the pasta, toss it with a small drizzle of olive oil and keep it nearby.
- Heat 2 tbsp olive oil in a large frying pan over medium heat.
- Add 250 g back bacon, cut into small blocks, and cook until browned and a little crispy around the edges.
- Add 4 chopped shallots, including the green parts, and 1 tsp crushed garlic. Sauté for about 2 minutes, stirring so the garlic doesn’t catch. Transfer the bacon and shallot mixture to a plate and set aside.
- Add 1 tbsp butter to the same frying pan. Once melted, add 250 g chopped white button mushrooms and cook for 4 to 5 minutes, stirring occasionally, until tender and lightly browned.
- Season with 1 tsp sweet basil, 1 tsp garlic and herb seasoning, salt and ground black pepper to taste.
- Add a squeeze of fresh lemon juice and give everything a good stir.
- In a jug, whisk together 3 eggs, 1/2 cup fresh cream, 1/2 cup milk, 1/2 cup evaporated milk and 1/3 cup grated Parmesan cheese.
- Add a small pinch of salt and ground black pepper. Whisk until combined.
- Return the cooked 500 g fettuccine pasta to the frying pan with the mushrooms. Reduce the heat to low, or take the pan off the heat for a minute if it’s very hot.
- Slowly pour the egg, cream and milk mixture over the hot 500 g fettuccine pasta, tossing continuously with tongs. Keep the pasta moving as the residual heat gently cooks the eggs and turns the mixture into a creamy sauce. Don’t let it boil, or the eggs can scramble.
- Add the cooked 250 g back bacon and shallot mixture and toss everything together. If the sauce looks too thick, add a splash of the reserved pasta water, a little at a time, until it’s silky and coats the pasta nicely.
- Give the pasta a final taste and adjust the salt and black pepper if needed.
- Serve immediately with chopped chives and extra grated Parmesan cheese, if you’re using it.
Notes
Prepared, tried, and tested by Gail
