Fettuccine with Creamy Mushroom Sauce

  • Fettuccine with Creamy Mushroom Sauce
Ranking: 2 more votes required!

Rated 4.83 out of 5 based on 3 votes

Ingredients

  • 300 g tri-color fettuccine pasta
  • 300 g speck or bacon, cut into cubes
  • 300 g cup mushrooms, thinly sliced
  • 350 ml thickened cream
  • 1 x brown onion diced
  • 2 x cloves garlic, chopped
  • 50 g butter
  • 30 g baby rocket leaves
  • 1/4 cup parmesan cheese, grated
  • 2 Tbls rice bran oil or olive oil

Method

1 Cook pasta according to packet instructions. Drain and return to pan.Set aside until required.

2.Cook speck on medium-high heat for 8-10 minutes until golden and crunchy. Transfer to a plate. Wipe the pan with paper towel.

3. Heat oil in the pan on medium heat. Melt butter. Saute onion for 2-3 minutes or until soft. Add garlic and cook for one minute until aromatic. Add mushrooms and cook on medium-high heat for 3-5 minutes or until soft. Add the cream and cook, stirring for 3-5 minutes or until the sauce thickens. Season, then stir in the pasta and cook for 3 minutes or until heated through. Add the Parmesan cheese and rocket. Cook for 2 minutes or until the rocket leaves are soft and wilted. Garnish with shaved Parmesan cheese. Serve immediately.

Leave a Review

Leave a rating

  • Sarah that looks very delicious,we love pasta especially when is cooked homemade pasta,because taste fantastic.And it is beautiful presentation as well I like it.

    Reply

    by ANNA LINHART on 16/06/2013, 12:27
    ANNA LINHART
    • Thank you, Anna. :)

      Reply

      by Sarah Lewis on 16/06/2013, 14:23
      Sarah Lewis
  • I have made this.. it was so good! Thank you for sharing! I rate this 5 stars!

    Reply

    by Colleen Sowa on 20/06/2013, 15:14
    Colleen Sowa
    • Thanks, Colleen! :)

      Reply

      by Sarah Lewis on 23/06/2013, 16:17
      Sarah Lewis
  • Love your recipes and images Sarah!

    Reply

    by Ser Yem on 25/04/2014, 10:14
    Ser Yem
    • Thank you, Ser Yem. I enjoy taking food photos. :)

      Reply

      by Sarah Lewis on 25/04/2014, 18:32
      Sarah Lewis