Lunch: Creamy Fettuccine with Mushrooms & Bacon

Recipe by Woman's Day Kitchen A simplified spin on pasta di Bosco—which typically uses veal stock, wine and dried porcini and fresh Portobello mushrooms—this 35-minute pasta has plenty of bold flavor, with smoky bacon, meaty mushrooms and fresh tarragon.

Ingredients

1 lb. fettuccine
3 tbsp. olive oil
1 medium onion
Kosher salt and pepper
1 clove garlic
3/4 c. whole milk
4 oz. lowfat cream cheese
1/4 c. grated Parmesan (1 oz)
Pinch freshly grated or ground nutmeg
6 slice bacon
1 lb. mushrooms
1 tbsp. roughly chopped fresh tarragon

Instructions

Cook the pasta according to package directions. Reserve 1/4 cup of the cooking liquid, drain the pasta and return it to the pot.
Meanwhile, heat 1 Tbsp oil in a large skillet over medium-low heat. Add the onion and 1/4 tsp each salt and pepper and cook, covered, stirring occasionally, until very tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute.
Whisk in the milk and bring to a simmer. Whisk in the cream cheese, Parmesan and nutmeg and simmer, stirring occasionally, until slightly thickened, 2 to 3 minutes.
Cook the bacon in a second large skillet over medium heat until crisp, 5 to 6 minutes. Transfer to a paper towel–lined plate; break into pieces when cool.
Wipe out the skillet and heat the remaining 2 Tbsp oil over medium-high heat. Add the mushrooms and cook, tossing occasionally, until golden brown and tender, 5 to 6 minutes.
Toss the pasta with the cream sauce, adding some of the reserved cooking liquid if the pasta seems dry. Fold in the mushrooms, bacon and tarragon.

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