Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 7.67 dollar
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 750grams fresh egg fettuccine
- 1/2 cup parsley leaves, chopped
- 300milliliter cooking cream
- 1/2 cup chicken stock
- 1/4 cup parmesan, grated
- 300grams swiss brown mushrooms, sliced or quartered
- 1tablespoons olive oil
- 2 clove garlic, finely chopped
- 4 rasher streaky bacon, chopped
Nutrition per serving
2850kJ / 680Cal
2850 Kilojoules or 680 Calories
33% of daily energy intake*
Protein
25.2grams
Fat
35.5grams
Carbs
63.8grams
Sugars
5.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 7
Bring a large saucepan of water to the boil.
Step 2 of 7
Meanwhile, heat half the oil in a frying pan, add bacon and cook until golden and crisp. Set aside and wipe out pan.
Step 3 of 7
Add remaining oil to pan with the mushrooms, cooking until golden.
Step 4 of 7
Return bacon to the pan with the garlic and cook for 1 minute.
Step 5 of 7
Add Latina™ Fresh Egg Fettuccine to boiling water and return to the boil, cooking for 2 minutes or until al dente. Drain.
Step 6 of 7
Pour the Bulla Cooking Cream and stock into the mushrooms with the Mil Lel Grated Parmesan cheese, mixing well and bring to a simmer. Season to taste. Toss in the cooked pasta and parsley.
Step 7 of 7
Serve sprinkled with additional Mil Lel Grated or Shredded Parmesan if desired.
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