Creamy Bacon and Mushroom Fettuccine
INGREDIENTS
SERVES 2-3
2 Slices of Bacon, I used Shoulder
250g Fettuccine
1/2 Red Onion
4-5 Large Mushrooms
1/2 tsp Thyme
1x 150g Tub of Sour Cream
Italian parsley
Parmesan Cheese to serve
Black pepper
Boil a large medium/large pot of water with a little salt. Once boiling add fettuccine.
Meanwhile, dice bacon, mushrooms and onion. Heat a pan over medium high heat. Add Bacon mushroom and onion. Cook for 5-7min until softened.
Turn heat to low and stir through sour cream. Take off heat, season well with pepper.
Once pasta is cooked al dente (cooked, but with a little bite) drain, leaving 2-3 TBSP of water in bottom. This will help loosen the sauce.
Add bacon sauce mix to pasta and toss through. Mix through chopped italian parsley and serve with grated parmesan on top.
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