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.