Creamy Mushroom and Bacon Fettuccine Carbonara Recipe
Creamy Fettuccine Carbonara Recipe with Mushroom and Bacon - Make this very easy to throw together recipe of creamy fettuccine.
Ingredients
- 250 g Fettucine Noodles, cooked
- 1 tbsp. Jolly Canola Oil
- 150 g Bacon Rashers, sliced
- 2 cloves garlic, chopped
- 1 can Jolly Sliced Mushrooms, drain
- 1 cup Evaporated or Fresh Milk
- ½ cube Knorr chicken cubes
- Salt and pepper, to taste
- ½ cups frozen peas, thawed
- ¼ cup Parmesan Cheese, plus extra to serve
- Parsley, chopped (optional)
Instructions
- Cooked Fettuccine Noodles according to package direction. Drain and set aside.
- In a deep large wok, heat the oil and add bacon slices fry until almost crisp.
- Add garlic and sliced mushrooms, sautee until mushrooms are cooked through.
- Add in cream of mushroom and evaporated milk, then, stir and let it simmer over low heat.
- Add half of chicken cubes, black pepper, green peas and Parmesan cheese. Taste test and adjust seasoning according to your taste.
- Toss in Fettuccine Noodles and mix well to coat the noodles evenly.
- Transfer the pasta in a serving platter or individual plates and add more Parmesan on top.
- Serve and enjoy your Bacon & Mushroom Fettucine with Garlic Bread on the side.
Video
Recommended Pair for your Carbonara
Nutrition
Serving: 1plate (34g)Calories: 130kcalCarbohydrates: 25gProtein: 6gFat: 1gSodium: 400mgFiber: 1g
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