Save on time but not on flavour with this simple and elegant bacon & mushroom pappardelle.
Ingredients
- 375g dried pappardelle or fettuccine
- 4 short-cut bacon rashers, coarsely chopped
- 50g butter
- 500g mushrooms, thinly sliced
- 300ml ctn pouring cream
- 2 tablespoons chopped fresh continental parsley
Method
- Step 1Cook the pasta in a saucepan of salted boiling water until al dente.
- Step 2Meanwhile, cook the bacon in a frying pan over medium heat for 4 minutes. Transfer to a plate.
- Step 3Melt the butter in the pan. Cook the mushroom for 3 minutes or until tender. Add the bacon and cream. Simmer for 4 minutes. Stir in the parsley.
- Step 4Toss the pasta with the sauce.
- Low carb
- Low sugar
Nutrition
3353 kj
Energy
46g
Fat Total
27g
Saturated Fat
5g
Fibre
27g
Protein
136mg
Cholesterol
850.54mg
Sodium
2g
Carbs (sugar)
68g
Carbs (total)
All nutrition values are per serve
- Author: Gemma Luongo
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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