Gail’s Bacon & Mushroom Fettucine Carbonara


500 g Fettucine pasta cooked according to packet instructions. Once cooked drain and set aside. Drizzle a little olive oil over pasta.
250 g back bacon cut into blocks
250 g white button mushrooms chopped
2 tbsp olive oil + extra
4 x shallots chopped include the green parts
1 tsp crushed garlic
1 tbsp butter
1/2 cup fresh cream
1/2 fresh milk
1/2 cup evaporated milk
1/3 cup grated Parmesan cheese (you can choose to use cheddar if you prefer) I used Parmesan + extra (optional)
3 eggs
Salt and ground black pepper
1 tsp sweet basil
1 tsp garlic and herb seasoning
Squeeze of lemon juice
Ćhopped chives for garnish

In a large frying pan add olive oil and grill bacon bits until crispy.
Add green shallots and garlic and sauté for 2 minutes.
Remove from frying pan, set aside. In the same pan, add 1 tbsp butter and sauté mushrooms until tender add seasoning, squeeze of lemon juice.
Set aside once done.
In a jug whisk together milk, fresh cream, evaporated milk, eggs and Parmesan cheese. Add a pinch of salt and black pepper.
Add Fettucine to cooked mushrooms in frying pan, toss over the eggs and milk mixture, add bacon bits and toss in pan for 2 minutes over medium heat.
Garnish with chopped chives and extra Parmesan (optional)
Adapted and improvised from Pasta Recipes of niJuan
Prepared, tried and tested by:  Gail Haselsteiner

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About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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