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A close-up of rich Creamy Mushroom Fettuccine coated in a thick sauce, topped with sliced mushrooms and bacon bits.

Creamy Mushroom Fettuccine

This recipe makes a rich and creamy fettuccine dish with mushrooms and bacon, suitable for a date night meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner
Cuisine: Italian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 300 g fettuccine Can be substituted with any pasta of choice
  • 1 tbsp olive oil
  • 200 g bacon Cut into thick strips
  • 1 small red onion Finely diced
  • 400 g mushrooms Sliced white button or Swiss brown mushrooms, or small whole mushrooms
  • 1 tbsp freshly minced garlic
  • 2 thyme sprigs Plus a few extra leaves to garnish (optional)
  • 1/2 cup chicken stock
  • 300 ml thickened (heavy) cream
  • 1/2 cup freshly grated parmesan Plus extra to serve
  • 1/2 tsp sea salt flakes Or to taste
  • 1 Freshly cracked black pepper To serve

Equipment

  • Large, deep frying pan
  • Tongs

Method
 

  1. Cook the fettuccine as per the packet directions, less 1–2 minutes.
  2. Meanwhile, heat the olive oil in a large, deep frying pan over medium–high heat.
  3. Add the bacon and cook, stirring, for 2–3 minutes until starting to brown.
  4. Add the red onion and cook, stirring, for a further 1–2 minutes before adding the mushrooms. Cook the mushrooms for 4–5 minutes until browned and golden.
  5. Add the garlic and thyme and cook, stirring, for 30 seconds or until the garlic is fragrant.
  6. Add the chicken stock and scrape up any sticky bits from the base of the pan. Cook for 1–2 minutes or until most of the liquid has absorbed.
  7. Add the cream and parmesan. Bring to a simmer and cook for 2–3 minutes or until thickened. Season with salt to taste.
  8. Once the pasta is ready, drain and rinse with cold water. This stops it cooking further.
  9. Discard the thyme sprigs from the sauce. Add the pasta and toss it in the sauce for 1 minute using tongs, until the pasta is just warmed through. The fettuccine will absorb some of the sauce and the sauce will thicken as it sits.
  10. Serve with a sprinkling of parmesan, cracked black pepper and extra fresh thyme leaves (if using).

Notes

Note 1: You can substitute the fettuccine with any pasta shape you prefer.

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