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Tuesday, October 26, 2010

Fettuccine with Mushrooms, Bacon and Cream

Ingredients: (for four portions)

One pack (500 g.) of fettuccine, 2 cartons of fresh champignon mushrooms, 1 big onion, 1 bulb of garlic, 4 containers of sour cream 15% fat (check how many grams), 250 g. bacon, a quarter glass of white wine, salt, pepper, grated Parmesan cheese.

Important: first prepare the sauce, and then cook the pasta. A cold sauce you can heat up, but letting the fettuccine cool is a crime.
While preparing the sauce you could boil the water pot - add some salt as well.

1. Fry bacon in a pan until crispy, and then crumble.

2. Heat oil in the pot an add the onion and garlic.
fry until the onions soften, then add the mushrooms and the white wine, salt and pepper.
cover the pot for a few minutes until the mushrooms release their liquids and the sauce starts to bubble.

3. Add the cream, stir and cover for a couple of minutes. add the bacon and cover again. keep cooking the sauce until it thickens and starts to bubble, but don't let it boil - that will break the creamy texture. don't forget to taste!

4. Add a little oil to pasta pot with the now boiling water, to prevent the pasta from sticking to itself. add the pasta and cook according to the instructions, usually about 7 minutes, until it's "al dente".

5. Serve the pasta in deep and warm plates, add the sauce on top and serve to the table, preferably with a nice Chianti. Enjoy!

Bonus Recipe:

fry some mushrooms in the leftover bacon fat. eat with french bread, try to avoid the coronary.

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