Bacon, Mushroom and Leek Fettuccine
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Serves: 4
 
8 oz. fettuccine (about half of a standard package) 4 slices bacon, chopped 1 leek, chopped 4 oz. baby bella mushrooms (about half a small carton), chopped ½ cup milk ¼ cup grated parmesan Salt & pepper to taste
Ingredients
  • 8 oz. fettuccine (about half of a standard package)
  • 4 slices thick-cut bacon, chopped
  • 1 leek, chopped
  • 4 oz. baby bella mushrooms (about half a small carton), chopped
  • ½ cup milk
  • ¼ cup grated parmesan
  • Salt & pepper to taste
Instructions
  1. Heat a deep frying pan on medium-high.
  2. Add bacon and cook until browned, but chewy rather than crispy.
  3. Drain any excess bacon grease.
  4. Add leeks and continue to cook until leeks are tender (about 3 minutes).
  5. Add mushrooms and continue to cook 1-2 minutes until browned then reduce heat to low.
  6. Meanwhile, bring 4 quarts of water to a boil.
  7. Cook fettuccine per package instructions.
  8. Add milk, salt, pepper and parmesan to bacon, leek and mushroom mixture and stir.
  9. Drain the pasta then add to bacon, mushroom and leek mixture.
  10. Fold pasta in mixture until well coated and combined.
Recipe by Today I Might... at http://www.todayimight.com/food/bacon-leek-mushroom-fettuccine/