date:Jun 16, 2014
Ingredients
400g dried curly fettuccine pasta
250g rindless bacon rashers, thinly sliced
40g butter
400g cup mushrooms, thinly sliced
5 shallots, ends trimmed, thinly sliced
425ml pouring cream
30g (1/3 cup) shredded parmesan
30g (1/3 cup) shredded romano
Parmesan (optional), extra, to serve
Method
1. Cook the pasta in a large saucepan of salted boiling water until al dente. Drain.
2. Meanwhile, cook the bacon in a large non-stick frying pan over medium heat, stirring often, for 4 minute