Prep 20 mins
Cook 15 mins
This was a popular dish when my kids had their cooking classes at school. Became a family favourite.
- 375 g fettuccine
- 4 slices bacon (rindless)
- 1⁄2 cup sliced mushrooms
- 1 (130 g) can creamed corn
- 2 medium zucchini
- 1⁄2 cup cream
- 3 spring onions, chopped
- 1⁄3 cup grated parmesan cheese
- Boil fettuccine in a large pot of salted water until cooked. (about 10-12 minutes).
- Chop bacon, fry gently in a frying pan.
- Add mushrooms and corn.
- Slice zucchini into rounds and add to pan with the cream.
- Simmer for 5 minutes.
- Add spring onions and parmesan cheese.
- Add cooked pasta to pan and mix well.
This was delicious and looked very pretty on the plate! I was searching for something to use up some ingredients I had lying around and never dreamed I would find one that contained all of them (namely zucchini, a small amount of cream, a can of creamed corn, and some bacon). This may sound like an unusual combination, but the taste is excellent and unique. Think of this as Fettucine Alfredo went to the Farm Stand. Refreshingly different and not heavy, despite the cream. Note: I drained most of the bacon fat before adding the mushrooms and corn.
This was very easy. I used broccoli and a little frozen chopped spinach as the vegetables to suit the tastes of my children. I precooked the broccoli in a little bacon fat so it would be tender enough. My children 2 and 4 ate it which is always an accomplishment. The creamed corn as the base was a little sweet for my tastes but it has definate merits for kid friendliness.
Didn't realise I had never reviewed this, I've had this recipe for ages and make it often, as recently as last night! I'm sending it to my daughter, and thats when I discovered I had never reviewed it!! Wonderfully easy as it stands, sometimes I add the occasional something, a bit of garlic or some thinly sliced red pepper, a very versatile recipe that is a great stand-by when you don't have much time but you want to enjoy a delicious dinner. Fab recipe, thank you Evie!!!