Creamy fettuccini with bacon and mushrooms


The last few times I made pasta it involved a lot of tomatoes. It was very tasty and a few times I felt like an Italian mama, but it was time to bring out the big guns: cream! I don’t often cook fettuccine, but I feel that this is one of the best types of pasta to pair with a creamy sauce.

This pasta dish is a real indulgence and extremely rich. For that reason I would not recommend adding any parmesan cheese – rather try freshly ground black pepper or fresh herbs like rocket.



300 g fettuccine

1 onion, chopped

1 teaspoon garlic

250 g bacon, chopped into chunky pieces

250 g mushrooms, chopped

250 ml cream

250 ml milk

2 teaspoons thyme


1. Cook the pasta in 500 ml boiling water and some salt. When almost cooked, drain the pasta and set aside.

2. Fry the onion and garlic in a splash of olive oil. Add the bacon and fry for about 5 minutes. Add the mushroom and thyme and fry until the mushrooms go limp.

3. Add the cream and milk to the mixture and bring to a boil. Add the pasta to the cream mixture to cook through. Let it simmer for around 15 minutes.

4. Serve with lots of black pepper.


4 thoughts on “Creamy fettuccini with bacon and mushrooms

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