Ingredients
- 375g fettuccine pasta
- 1 bunch broccolini, cut into 5cm lengths
- 250g bacon, cut into 1.5cm pieces
- 500g small mushrooms, halved
- 5g butter dairy
- 1/4 cup plain flour
- 560ml milk
- 1/4 cup thickened cream
- 1/3 cupcoarsely grated cheddar
- 2 tbs shredded parmesan
- Shaved parmesan, to serve
Method
Cook pasta in a saucepan of boiling water following packet directions or until al dente. Add the broccolini in the last 2 minutes of cooking. Drain. Meanwhile, heat a non-stick frying pan over medium-high heat. Add bacon and mushroom and cook for 5 minutes or until tender. Transfer to a plate. Melt the butter in a saucepan over medium heat. Add the flour and cook, stirring, for 30 seconds or until combined. Remove from heat. Gradually whisk in milk and cream until combined. Place over medium heat and cook, stirring, for 3-5 minutes or until mixture thickens. Add the cheddar and shredded parmesan and stir until melted. Add the pasta mixture and the bacon mixture to the pan and stir until combined. Divide among serving bowls. Season with salt and pepper and top with shaved parmesan to serve.
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