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🍝 Creamy Brussels Fettuccine with Bacon

620 kcal · 25 min · 4 servings

Ingredients

• 320 g Fettuccine
• 150 g Tyrolian bacon (cubed)
• 2 Stk. Onions (finely diced)
• 250 g Mushrooms (sliced)
• 200 ml Heavy cream (min. 30% fat)
• 50 g Parmesan (grated)
• 20 g Butter
• 1 Prise Salt
• 1 Prise Black pepper (freshly ground)

Instructions

1. 1. Cook the fettuccine in plenty of salted water al dente. Reserve one cup of pasta water.
2. 2. Fry the bacon in a large pan over medium heat until crispy. Remove it from the pan.
3. 3. Sweat the onions and mushrooms in the pan with the butter until soft.
4. 4. Pour the cream into the pan and let it simmer slightly.
5. 5. Mix the drained pasta with the sauce. Add the bacon back in and stir in the Parmesan.
6. 6. Season with salt and pepper. Add some pasta water if necessary to improve the creamy consistency.

Nutrition per serving

• kcal: 620
• Protein: 28 g · Fett/Fat: 32 g · Carbs: 65 g