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.