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Creamy Bacon & Mushroom Fettuccine

Bacon & Mushroom Fettuccine



  • 1 packet dried fettuccine
  • 6 bacon rashers, rind removed, diced
  • 200g mushrooms, finely sliced
  • 2 garlic cloves, crushed
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon ground white pepper
  • 300ml thickened cream


  1. Cook the fettuccine in a large saucepan of salted boiling water.

  2. Before draining fettuccine, reserve 1/2 cup of the pasta water.

  3. Meanwhile, preheat a non-stick frying pan over medium heat.

  4. Add bacon and cook until bacon starts to brown.

  5. Add the mushrooms and cook for a further 3-4mins.

  6. Add garlic and cook until it is soft.

  7. Add the reserved pasta water to the bacon mixture and mix through the mustard and ground white pepper.

  8. Add the cream and simmer for 3-4mins until the sauce thickens.

  9. Season to taste.

  10. Add the drained pasta and mix through the sauce.

Serve topped with grated parmesan.