Fettucine with Mushroom and Bacon Sauce
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 500 grams Fettuccine
- salt
- 2 Tbsps olive oil
- 80 grams Smoked bacon (diced)
- 4 garlic cloves
- 12 Sage
- 350 grams fresh button Mushroom
- 500 milliliters Whipped cream (at least 30% fat content)
- 1 Tbsp cornstarch
- freshly ground peppers
Preparation steps
1.
Cook the pasta in boiling salted water until al dente. Heat the oil in a frying pan, then cook the bacon until crispy over low heat. Remove from the pan and drain on paper towels.
2.
Peel and thinly slice the garlic. Rinse the sage leaves, pat dry, and thinly slice. Clean and slice the mushrooms. Sauté the mushrooms, garlic, and the sage in the bacon grease over medium heat for 2 minutes, stirring constantly.
3.
Whisk the cream together with the cornstarch. Add to the vegetables, and bring to a boil. Cook until thickened. Stir the cooked bacon into the sauce, and season to taste with salt and pepper. Drain the pasta, and transfer to the pan with the sauce. Divide onto warmed plates, and serve.
