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Creamy squash and bacon fettuccine

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


  • 400g fettuccine
  • 1 tablespoon olive oil
  • 6 (about 300g) yellow squash, thinly sliced
  • 3 (about 300g) zucchini, ends trimmed, thinly sliced
  • 4 bacon rashers, rind removed, thinly sliced
  • 2 garlic cloves, crushed
  • 160ml (2/3 cup) thickened cream
  • 1/3 cup shredded fresh basil


  • 1
    Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
  • 2
    Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the squash, zucchini, bacon and garlic and cook, stirring occasionally, for 4-5 minutes or until bacon is golden and squash is just tender. Add cream and cook for 2-3 minutes or until the sauce thickens slightly. Season with pepper.
  • 3
    Add the squash mixture and basil to the pasta and toss until well combined. Season with pepper and serve.

Source: taste.com.au


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