When I want something indulgent and restaurant-like, but I don’t want to spend restaurant dollars I fix this easy and delicious Bacon, Mushroom and Leek Fettuccine. It’s so quick to make, and oh so satisfying! Sometimes it seems to taste better when my husband makes it instead of me. I call that the sandwich principle. Wouldn’t you agree that a sandwich that someone made for you almost always tastes better than a sandwich you’ve prepared for yourself? So, if you have someone who will cook for you – give the recipe to them and have them prepare it. If not, give it a try yourself – it’s quick and easy.
Bacon, Mushroom and Leek Fettuccine Recipe:
- 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
- Heat a deep frying pan on medium-high.
- Add bacon and cook until browned, but chewy rather than crispy.
- Drain any excess bacon grease.
- Add leeks and continue to cook until leeks are tender (about 3 minutes).
- Add mushrooms and continue to cook 1-2 minutes until browned then reduce heat to low.
- Meanwhile, bring 4 quarts of water to a boil.
- Cook fettuccine per package instructions.
- Add milk, salt, pepper and parmesan to bacon, leek and mushroom mixture and stir.
- Drain the pasta then add to bacon, mushroom and leek mixture.
- Fold pasta in mixture until well coated and combined.
When it comes to the fettuccine, you can either prepare half a package of dry (about 8 oz.) or a full package of fresh (about 9 oz.). You’ll be in good shape either way. The dry variety is more cost effective, while the fresh pasta cooks much faster. At some point in my life I hope to be able to dive into the realm of handmade pasta. But alas, I am not there yet.
Here’s A Video Showing How To Make It:
Voilà, bacon, mushroom and leek fettuccine! Serve and enjoy!
Calories Per Serving: 286