Wednesday, June 13, 2018

Creamy Bacon & Mushroom Fettuccine

Recipe three in my celebration of Mushroom Week features pasta, namely fettuccine. There are a lot of ways to fix fettuccine, but this is one of my favorites. It is particularly easy to put together if you start your water boiling for your pasta around the same time you cook your bacon. This way everything tends to get done at the same time and you can toss it together and serve. This is one of those 30-minute meals that come in so handy on busy days.
Creamy Bacon & Mushroom Fettuccine

4 slices bacon, cut into ½” pieces
4 ounces fresh mushrooms, sliced
Melissa's shallot, minced
4 ounces fettuccine, uncooked
4 ounces cream cheese, cubed
1/3 cup whole milk
¼ teaspoon garlic powder
½ teaspoon dried basil leaves
¼ cup freshly chopped parsley

Red pepper flakes, for garnish

Cook bacon until crisp; drain. Add mushrooms and shallots to the skillet, cook and stir about four minutes. Stir in reserved bacon. Set aside.

Meanwhile, cook fettuccine as directed on package in large saucepan; drain. Return fettuccine to saucepan. Stir in cream cheese, milk, garlic powder, basil, and fresh parsley. Cook and stir over medium/low heat until cream cheese melts. Toss bacon mixture with fettuccine mixture. Serve immediately. A sprinkling of red pepper flakes takes this over the top!

Makes two main dish servings.

Another fabulous fettuccini dish is this Fettuccini Alfredo for Two.

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Linda said...

There is nothing my husband loves better than pasta, especially fettuccine. This one looks similar to a sauce I make but better with the addition of mushrooms and bacon!

Alycia Nichols said...

Ooooooohhhhh....this sounds so good!!! Ramon probably can’t eat it because of his lactose intolerance, but I’ll eat his!!!😋

peggy gatto said...

Thank you from me and my husband!!!!!!!!!!!!!!