Gail's Bacon & Mushroom Fettucine Carbonara

trh-gails-bacon-mushroom-fettucine-carbonara
Ingredients
500 g Fettucine pasta cooked according to packet instructions. Once cooked drain and set aside. Drizzle a little olive oil over pasta.
250 g back bacon cut into blocks
250 g white button mushrooms chopped
2 tbsp olive oil + extra
4 x shallots chopped include 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
Squeeze of lemon juice
Ćhopped chives for garnish
Method:
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 frying pan, set aside. In the same pan, add 1 tbsp butter and sauté mushrooms until tender add seasoning, 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 frying pan, toss over the eggs and milk mixture, add bacon bits and toss in pan for 2 minutes over medium heat.
Garnish with chopped chives and extra Parmesan (optional)
Adapted and improvised from Pasta Recipes of niJuan
Prepared, tried and tested by:  Gail Haselsteiner

Subscribe To Our Newsletter
Subscribe to our email newsletter today to receive updates on the latest news, tutorials and special offers!
Thanks for signing up. Please check your email and confirm your subscription. Also check spam box if you don't see in the inbox.
You agree to the privacy policy.
Don't miss out. Subscribe today.
×
×
WordPress Popup