Tuesday, 29 May 2012

Garlic Cream Fettuccine with Bacon & Mushrooms

 This is a dish from one my favourite cookbooks - The Takeaway Secret. It's cheap book, no pictures, but fantastic recipes if you love takeaways. I have tried many recipes from it, mostly Indian & Chinese, but decided to give other sections a go. Well, I am so glad I did! This was absolutely delicious, very rich & creamy. My husband, who is not great with praise, even said he loved it. I thin the whole thing took about 20 minutes or so to cook, so great for a quick dinner.It would be easy to make this vegetarian if you left out the bacon.

4 slices of smoked bacon, cut into thin strips
5 large chestnut mushrooms, thinly sliced
2 large cloves of garlic, finely chopped
1 small onion, finely chopped
1 teaspoon butter
150ml double cream
 150ml semi-skimmed milk, mixed with 1.5 teaspoon cornflour
1 tablespoon grated Parmesan cheese
Pinch of salt
Pinch of black pepper
200 g fettuccine pasta (uncooked weight)

Heat the oil in a large frying pan over a medium heat. Add the bacon and mushrooms and stir-fry for 6–7 minutes. Add the chopped garlic and chopped onion. Stir-fry for a further 1 minute. Add the butter, double cream, semi-skimmed milk and Parmesan cheese. Add salt and pepper and stir thoroughly. Cook for a further 3–4 minutes or until the sauce just starts to thicken. Fill a large pan with water and bring to the boil. Add a pinch of salt and the fettuccine pasta. Stir once and simmer for 5–6 minutes or until the pasta is just cooked. Drain the pasta through a sieve, reserving a little of the water. Add the pasta and remaining water to the frying pan and stir well until completely coated in the sauce.


  1. Ooh, jusT bought that book on my kindle. Looks lovely. Damn weight watchers!

  2. Om nom nom.

    You could probably subsitiute in some half-fat creme fraiche for the double cream, would Weight Watchers allow it then?

  3. Lovely - I used cubed pancetta from Aldi which worked really well too