Fettuccine with bacon, mushrooms, peas & cream (alla panna);

Whilst shopping for pasta the other day, I picked a packet of Barilla, Fettuccine Toscane, which I thought would go well with a rich and comforting cream sauce, This recipe is very simple and easy to prepare, only requiring around 20 -30 minutes of preparation. The combination of onion, bacon and mushrooms creates a tremendously rich flavor base; I have also added peas to the recipe for additional color and texture.

Ingredients;

Serves 5;

25g butter or margarine

1/2 medium onion

100g bacon or pancetta

100g sliced mushrooms

1 cup of peas fresh or frozen defrosted

500 ml cream

500g Egg Fettuccine or other pasta of your preference

Preparation;

finely dice the onion

slice the mushrooms

chop the bacon into strips

shell the peas or defrost the peas with hot water if frozen

Cooking the pasta;

Add 5 liters of water to a stock pot and put over a high flame;

tip; use hot water to speed up the cooking time;

Cooking;

whilst waiting for the pasta water to boil you can prepare the sauce.

add the butter to a 30 cm (large) fry pan over high heat;

once the butter has melted;

add the onion, bacon, mushrooms & peas;

add salt and pepper;

fry the ingredients til lightly golden;

add the cream;

bring the cream sauce to boil, and then lower to a slow simmer, continue cooking until the sauce has thickened sufficiently;  turn of the heat and cover the pan, while waiting for the pasta to cook.

Once the pasta water is boiling;
add two table spoons of cooking salt to the boiling water;
then add the pasta;
be sure to stir the pasta a few times in the first few minutes so that it doesn’t stick together or to the bottom of the pot;
Cook for the time recommended on the packet; taste test the pasta in the last few minutes to ensure you don’t overcook;
drain the pasta well; place the fry pan with the sauce back on medium heat, toss the pasta into the fry pan and stir through the sauce;

Serving;
serve straight out of the pan or add to a serving dish;
add freshly grated Parmigiano Reggiano or Grana Padano and of course a glass of your favourite wine;
Buon Apetito;

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