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Bacon and mushroom pappardelle

  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings


  • 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


  • 1
    Cook the pasta in a saucepan of salted boiling water until al dente.
  • 2
    Meanwhile, cook the bacon in a frying pan over medium heat for 4 minutes. Transfer to a plate.
  • 3
    Melt 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.
  • 4
    Toss the pasta with the sauce.

Source: taste.com.au


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