Creamy Bacon and Mushroom Pasta with Garlic
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Quick and easy, this budget weeknight meal combines simple ingredients into a delicious, flavour-packed dinner. Leave out the bacon for a vegetarian version.
The recipe is for two, so double it or adjust to feed as many as required.
Easy Mushroom Carbonara
Enjoy this quick and easy mid-week vegetarian meal.
Ingredients
- A good handful of fettuccini
- 400g button mushrooms, sliced
- 1 – 2 cloves of garlic, crushed
- 1 cup or so of cream
- 1/4 cup of freshly grated parmesan (or to taste)
- 1 egg
- 1 tbsp of fresh chopped parsley (optional)
Instructions
- Cook pasta according to packet directions.
- Meanwhile, fry the mushrooms in a little oil over medium heat for five minutes or until lightly golden.
- Add the garlic and cook for another minute.
- Add the cream. Simmer for a minute or two to thicken.
- Add the parmesan and stir in until melted. Taste and add extra if you like.
- Take the sauce off the heat and let cool for a couple of minutes. Stir the egg quickly and thoroughly.
- Stir in the parsley and some freshly ground pepper. The sauce should be salty enough from parmesan without having to add any extra.
- Stir in the cooked pasta. If the pasta isn’t hot enough, put it back on a low heat and reheat slowly stirring, so that you don’t scramble the egg.
- Serve alone or with a salad and crusty bread and a generous grinding of fresh black pepper.
Notes
The idea here is not to let the egg scramble. You don’t want bits of egg floating around in your sauce, hence letting it cool a little first. The egg thickens and enriches the sauce. The residual heat from the sauce and the pasta will be enough to cook the egg without scrambling it.
Add bacon for a non-vegetarian version.
Add a couple of handfuls of baby spinach if you like for extra veggies.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 356Total Fat: 31gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 136mgSodium: 447mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 12g
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
The instructions were great and resulted in a terrific, tasty pasta, made with ingredients in the fridge. Ideal in these times of lockdown!
Thank you.
Love your site the the issues addressed.
Hi Shaz, great to hear :)