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)
Salt and ground black pepper
1 tsp sweet basil
1 tsp garlic and herb seasoning
Squeeze of lemon juice
Ćhopped chives for garnish
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