Creamy Bacon
Mushroom Fettuccine
Indulge in this creamy fettuccine dish featuring savory bacon earthy mushrooms and a velvety parmesan sauce that comes together in minutes.
When you need a meal that feels indulgent but comes together in minutes this creamy bacon and mushroom fettuccine is the perfect answer. The saltiness of the bacon pairs beautifully with the rich savory mushrooms while a splash of white wine adds a sophisticated depth to the cream base. It is a reliable comforting dish that proves simple ingredients when treated with care can make for a restaurant quality dinner at home.
Ingredients
- 200 g fettuccine noodles
- 100 g bacon
- 150 g mushrooms
- 1/2 onion
- 100 ml heavy cream
- 30 ml white wine
- 1 tbsp cooking oil
- to taste salt
- to taste black pepper
- optional parmesan cheese
Instructions
- 1Boil the fettuccine
Bring a pot of water to a boil and add a pinch of salt. Gently drop the fettuccine noodles into the water and cook until they reach your desired texture.
Tip: Adding salt to the water ensures the pasta is seasoned from the inside out. - 2Prepare the bacon
Place the bacon strips on a cutting board and slice them into bite-sized pieces. These smaller pieces will cook more evenly and crisp up faster in the pan.
Tip: Use a sharp chefs knife to make clean cuts through the bacon fat and meat. - 3Render the bacon
Add a little oil to a pan and heat it over medium heat. Add the sliced bacon and stir-fry until it begins to crisp and releases its flavorful fat.
Tip: Keep the heat moderate to render the bacon fat without burning the meat. - 4Chop the onion
Finely chop the onion into small, uniform pieces. This ensures the onion softens quickly and integrates well into the pasta sauce.
Tip: A uniform dice helps the onion cook evenly and provides a better texture in the sauce. - 5Sauté the aromatics
Add the chopped onion to the pan with the bacon. Stir-fry together until the onions become translucent and take on the flavor of the rendered bacon fat.
Tip: Season with a pinch of salt and black pepper now to build depth in the flavor base. - 6Slice the mushrooms
Take fresh mushrooms and slice them into thin, even pieces. These will be added to the pan next to cook down with the bacon and onions.
Tip: Make sure the mushrooms are cleaned before slicing for the best texture. - 7Sauté the mushrooms
Slice the mushrooms and add them to the pan with the bacon and onions. Continue to stir-fry everything together until the mushrooms are cooked and tender, allowing them to absorb the flavors from the bacon.
Tip: For the best flavor, make sure your pan is hot enough to brown the mushrooms rather than just steaming them. - 8Deglaze the pan
Once the mushrooms have developed a golden brown fond on the bottom of the pan, pour in a small cup of white wine. Stir continuously to scrape up and incorporate all the flavorful browned bits into the sauce.
Tip: Deglazing is the secret to a rich, professional-tasting sauce; dont skip scraping the bottom of the pan. - 9Create the cream sauce
Pour the cream into the pan over the bacon, onion, and mushroom mixture. Bring it to a gentle boil and simmer until the sauce thickens slightly to a creamy consistency.
Tip: Keep the heat at a medium level while thickening the cream to prevent it from splitting or curdling. - 10Combine pasta and sauce
Once the noodles are boiled and the sauce has thickened, transfer the cooked fettuccine directly into the pan. Use tongs to mix the pasta and creamy sauce together until every strand is evenly coated.
Tip: Adding the pasta directly from the boiling water helps the sauce cling better to the noodles.
