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About Us
Blog
Introducing Positive Bites by Leanne
Is Dental Implant Surgery Worth It? Leanne’s Perspective
What Are All Teeth on 4 Dental Implants?
The True Cost of Dental Implants
Planning for Your All at Once
®
Implant Bridge
How to Prepare for Your Dental Implant Surgery
Is Dental Implant Surgery Painful? A Patient’s Perspective on What to Expect
Implant Surgery Recovery and Follow-Up: A Typical Timeline
Built to Last. Here’s How to Clean and Maintain Your New Implant Bridge
Will Dental Implant Bridges Cause a Lisp?
What You Can Eat with Dental Implant Bridges: The Ultimate Food Guide
Dental Tourism – A Bridge Too Far? Part 1
Dental Tourism – A Bridge Too Far? (Part 2)
The Pros and Cons of Different Materials Used in Dental Implant Bridges
How to Choose the Right Tooth Shade for a Natural and Radiant Smile
Travel Without Limits: Planes, Trains and Ferries
Addressing Concerns About Intimacy with Dental Implants
Common Misconceptions About Dental Implant Bridges (Part 1)
Common Misconceptions About Dental Implants (Part 2)
Common Misconceptions About Dental Implants (Part 3)
Recipes
Super Soft Recipes
Strawberry & Banana Smoothie
Mango Smoothie
Soft Scrambled Eggs
Pumpkin & Coconut Soup
Soft Chew Recipes
Banana Pancakes
Omelette
Vegetable Soup
Chicken Noodle Soup
Split Pea Soup
Shakshuka
Salmon with Garlic & Tomato Sauce
Spinach & Swiss Cheese Quiche
Sweet Potato Mash
Japanese Fish Cakes
Soba, Miso & Tofu
Easy Eating Recipes
Beef & Barley Soup
Chicken Adobo
Bacon & Mushroom Fettuccine
Cheesy Cauliflower Bake
Baked Ravioli
San Choy Bau
Chicken & Leek Pie
Chickpea Salad
Red Lentil & Spicy Sausage Stew
Shrimp Fried Rice
Salad with Parmesan & Fried Capers
Spinach & Cheese Damper
DIY Sushi
Celebrate Recipes
Mint Slice Truffles
Apple & Rhubarb Crumble
Sticky Date Cake with Butterscotch Sauce
Videos
Patient Education
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Bacon & Mushroom Fettuccine Recipe
Bacon & Mushroom Fettuccine
SERVINGS: 4
EASY EATING
INGREDIENTS
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
DIRECTIONS
Cook the fettuccine in a large saucepan of salted boiling water.
Before draining fettuccine, reserve 1/2 cup of the pasta water.
Meanwhile, preheat a non-stick frying pan over medium heat.
Add bacon and cook until bacon starts to brown.
Add the mushrooms and cook for a further 3-4mins.
Add garlic and cook until it is soft.
Add the reserved pasta water to the bacon mixture and mix through the mustard and ground white pepper.
Add the cream and simmer for 3-4mins until the sauce thickens.
Season to taste.
Add the drained pasta and mix through the sauce.
Serve topped with grated parmesan.