You can use whatever pasta you like. I had some tagliatelle and used that. Otherwise, I think I would have used fettuccine or linguine. One entire packet of pasta is a lot so depending on how many people you are cooking for, you might want to adjust the amount. I used a whole packet and ended up with a heap of leftovers. I'd say this recipe can easily serve six.
I'd also use more cream or sour cream if you like a bit more sauce on your pasta. The amount on this recipe just coated the pasta and didn't leave much extra. Personally, I like a bit more sauce, so I'd use a bit more next time.
Here's the recipe:
Ingredients:
- 4 eyes of bacon, chopped
- 4 green shallots, finely sliced
- 200g mushrooms, finely sliced
- 1 green chilli, finely chopped
- 2 cloves garlic, finely chopped
- 300ml cream or half cream, half sour cream for a less sweet flavor
- 1 packet fresh egg fettuccine, feel free to make your own or use dry pasta
- Salt and pepper to taste
- Finely chopped parsley
Ingredients:
- Cook the pasta according to directions and drain, reserving 1/3 cup of the liquid
- Cook the bacon until golden and crisp
- Add the chilli and garlic and cook for a few minutes
- Add the mushrooms and cook stirring occasionally until cooked through
- Add the shallots and cream/sour cream
- Add the reserved liquid and then stir through the cooked, drained pasta
- Add salt and pepper to taste
- Sprinkle with parsley and serve
If you do make this, be sure to post pictures for me to see either on Instagram - be sure to tag me with @langshipley or on my Daz In The Kitchen Facebook page.
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