Bacon and Mushroom Fettuccine

Name: Bacon and Mushroom Fettuccine
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 6 slices bacon, cooked and crumbled; 1 (9 ounce) package fettuccine; 1 tablespoon olive oil; 1 onion, chopped; 16 ounces baby bella mushrooms, sliced; 2 garlic cloves, minced; 3/4 teaspoon salt, divided; 1/4 cup white wine; 1 teaspoon fresh thyme, chopped; 1/2 cup half-and-half; 1 ounce parmesan cheese, grated or 1/4 cup grated parmesan cheese; 1/4 cup parsley, chopped

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Recipe by larchie

Creamy fettuccine dish modified from CL

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READY IN: 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

6

slices bacon, cooked and crumbled
1

(9 ounce) package fettuccine
1

tablespoon olive oil
1

onion, chopped
16

ounces baby bella mushrooms, sliced
2

garlic cloves, minced
³⁄₄

teaspoon salt, divided
¹⁄₄

cup white wine
1

teaspoon fresh thyme, chopped
¹⁄₂

cup half-and-half
1

ounce parmesan cheese, grated or 1/4 cup grated parmesan cheese
¹⁄₄

cup parsley, chopped

DIRECTIONS

Cook pasta according to package directions, omitting salt and fat. Drain.
Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion, mushrooms, garlic, 1/4 teaspoon salt, and pepper; sauté 10 minutes or until mushrooms are browned and have released their liquid. Add wine and thyme; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove pan from heat. Add hot cooked pasta, remaining 1/2 teaspoon salt, half-and-half, and Parmesan cheese to pan, tossing to combine. Sprinkle with chopped parsley and bacon. Serve immediately.

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