How To Make Creamy Bacon Mushroom Fettuccine Recipe
Slices of mushrooms and bits of bacon are cooked with cream and parmesan then mixed in with al dente pasta to make this super creamy mushroom fettuccine.
Serves:
Ingredients
- 6slicesBacon,cut into ½-inch pieces
- 1clovegarlic,minced
- 2cupsmushrooms,thinly sliced
- ½cuplow sodium chicken broth
- 1½cupshalf-and-half cream
- 2tbspfresh parsley
- ½cupparmesan cheese,freshly grated
- pepper to taste
- 9ozfresh fettuccine noodles
Instructions
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Cook bacon until crisp. Remove from pan & set aside.
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Leave enough bacon grease in the pan to lightly coat the bottom. Add mushrooms & garlic and cook on medium high heat for about 3 minutes.
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Add chicken broth to the mushrooms and turn heat up to high. Cook until most of the liquid has evaporated. Add in cream and cook until thick & bubbly. Add in bacon and cheese. Stir until the cheese is melted.
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Meanwhile, cook pasta according to package directions. Toss cooked pasta noodles with sauce.
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Sprinkle with parsley.
Nutrition
- Calories: 815.25kcal
- Fat: 56.40g
- Saturated Fat: 29.65g
- Trans Fat: 0.06g
- Monounsaturated Fat: 18.72g
- Polyunsaturated Fat: 4.61g
- Carbohydrates: 53.69g
- Fiber: 2.68g
- Sugar: 5.54g
- Protein: 24.16g
- Cholesterol: 163.62mg
- Sodium: 593.60mg
- Calcium: 303.66mg
- Potassium: 474.32mg
- Iron: 2.91mg
- Vitamin A: 418.31µg
- Vitamin C: 4.03mg
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