Wednesday, July 28, 2021
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Fettuccine with Bacon, Mushroom and Peas

This pasta dish is inspired by the show 4 Ingredients; it came to me couple of nights ago, I was too tired to cook and was ready to order food but then I saw the already thawed bacon, and I remembered how Kim and Rachel can whip up something good for their families in just a few minutes using just a few ingredients and I suddenly got inspired to cook! I had some peas and canned mushroom soup and of course we always have pasta… a-ha! 🙂

Although this pasta dish has more than 4 ingredients, it’s just as easy. No chopping, no slicing..and you’ll have a hearty pasta dish in less than half an hour!

fettuccine_bacon_mushroom_peas_1

cook bacon in a pan, mushroom next then add mushroom soup , water and peas..

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..bring to a boil then add cooked fettuccine

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some grated cheese and add  bacon last

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yummy pasta! 🙂

FETTUCCINE with BACON, MUSHROOM & PEAS

4 -5 servings

Ingredients:
200 g bacon
10 ounces fettuccine, about a fistfull
2 fistfulls ( about 2/3 cup) frozen green peas
1 small can sliced mushroom
1 small can condensed cream of mushroom
grated cheese
dried oregano powder
dried basil
ground black pepper

Directions:

Bring a pot of water to boil over high heat, add salt and fettuccine, cook for about 9 minutes.

Meanwhile, brown bacon in a pan over medium high heat. Drain on paper towels and set aside. Pour the oil out of the pan, saute mushroom for about a minute then pour a can of cream of mushroom, add a can of water. Season with ground black pepper and oregano and/or basil if using, bring to boil; add green peas and a little grated cheese. Taste it first before adding the cheese since cream of mushroom is already salty. Add the cooked fettuccine, mix then add the bacon last. Serve and enjoy! 🙂

Thanks for your time..have a nice day!! 🙂 ♥

Fettuccine with Bacon, Mushroom and Peas

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Author: Olive
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Instructions

  • BRING A POT OF WATER TO BOIL OVER HIGH HEAT, ADD SALT AND FETTUCCINE, COOK FOR ABOUT 9 MINUTES.
  • MEANWHILE, BROWN BACON IN A PAN OVER MEDIUM HIGH HEAT. DRAIN ON PAPER TOWELS AND SET ASIDE. POUR THE OIL OUT OF THE PAN, SAUTE MUSHROOM FOR ABOUT A MINUTE THEN POUR A CAN OF CREAM OF MUSHROOM, ADD A CAN OF WATER. SEASON WITH GROUND BLACK PEPPER AND OREGANO AND/OR BASIL IF USING, BRING TO BOIL; ADD GREEN PEAS AND A LITTLE GRATED CHEESE. TASTE IT FIRST BEFORE ADDING THE CHEESE SINCE CREAM OF MUSHROOM IS ALREADY SALTY. ADD THE COOKED FETTUCCINE, MIX THEN ADD THE BACON LAST. SERVE AND ENJOY!
Tried this recipe?Mention @AweZamLiv or tag #latestrecipesnet!

 

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