Bacon fettuccine

Name: Bacon fettuccine
Cook time: 25 min
Yield: 2

with alfredo sauce and garlic crumbs

Ready in around 25 mins

RECIPE FACT:

Modern fettuccine Alfredo was created by Alfredo Di Lelio in Rome in 1892 at a restaurant located in Piazza Rosa that was run by his mother Angelina.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE FETTUCCINE AND THE VEGETABLES:
Using your hands, gently loosen the strands of fresh fettuccine. Once the water is boiling, add the fettuccine to the pot and cook for 2-3 mins or until al dente. Reserving 1 Tbsp of the cooking water, drain the fettuccine well into a colander and drizzle with oil to stop from sticking. Peel then finely slice the red onion. Cut the mushrooms into quarters and set aside. Remove the parsley leaves discarding their stalks then chop finely.
2. TO COOK THE BACON AND VEGETABLES:
Cut the bacon into 1 cm strips. Heat a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the bacon and red onion and cook for 4-5 mins. Add the mushrooms and cook for a further 2-3 mins.
3. TO FINISH THE FETTUCCINE:
Add the alfredo sauce, cook for 1-2 mins. Add the fettuccine, baby spinach, reserved pasta water and cook for a further 1 min. Season with salt and pepper and toss to combine.
TO SERVE:
TO SERVE: Divide the bacon fettuccine between bowls. Sprinkle with shaved Parmesan, garlic crumbs and chopped parsley.