Bacon and Mushroom Alfredo

Here’s a unique take on a classic Fettuccine Alfredo, with a few extra ingredients, this Bacon and Mushroom Alfredo is a perfect midweek meal.

UNDER 10 MINS

PASTA

Ingredients

• 300g fettuccine (or your pasta of choice)
• 200g bacon, chopped
• 200g mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• fresh parsley, for garnish

Instructions

1. Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions.
2. In a large pan over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pan.
3. In the same pan with the bacon fat, add the sliced mushrooms and sauté for 2-3 minutes until they are golden brown and soft. Add the minced garlic and cook for another minute until fragrant.
4. Lower the heat to medium-low and add the butter to the pan. Once the butter has melted, pour in the heavy cream and stir to combine.
5. Slowly whisk in the Parmesan cheese and black pepper, stirring constantly until the sauce is smooth and thickened (about 2 minutes). If the sauce becomes too thick, add a little reserved pasta water.
6. Add the cooked pasta to the pan, tossing it in the Alfredo sauce until well coated. Stir in the crispy bacon. Taste and adjust seasoning with salt and pepper if needed.
7. Plate the Bacon and Mushroom Alfredo, and garnish with extra Parmesan cheese and fresh parsley.

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