Fettuccine with Mushrooms, Bacon and Tomatoes in 30 Minutes

Fettuccine with Mushrooms, Bacon and Tomatoes

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Back when the native people of France still lived in the forests, the cuisine of the great Roman Empire amazed, captivated and left no one indifferent.

The cuisine of Italy, the main heir of the Roman Empire, is still an outpost of world cooking today. Ask anyone what Italian cuisine means to them. They will say: pizza, pasta, risotto. The especially savvy will add grappa.

Italian cuisine is largely rustic and very accessible. Even with all the abundance of pasta, it is incredibly varied.

Fettuccine pasta with homely additions makes a tasty breakfast dish. Fettuccine with mushrooms, fried bacon and tomatoes, sprinkled with cheese and herbs. This pasta cooks quickly, and the sauce is ready at the same time as the pasta. You can vary the recipe as you like.

Ingredients

2 servings

For the pasta

  • Fettuccine pasta 200 g
  • Water for cooking the pasta 2 l
  • Salt for cooking the pasta 10 g (5 g per 1 l of water, because the bacon sauce is salty)

For the sauce

  • Bacon (smoked pork fat) 100 g
  • Button mushrooms (or boiled wild mushrooms) 100 g
  • Tomato 1
  • Salt, black pepper, dried herbs (oregano, basil, savory) to taste

For the dressing

  • Parmesan 50 g
  • Garlic 1-2 cloves
  • Fresh basil 2-3 sprigs

Step-by-step recipe

Cooking the pasta

Fettuccine is a pasta that looks like long, wide noodles rolled into nests like bird nests. You can make it yourself, but it is better to buy it. Without some practice, making good pasta is usually problematic.

  1. Put the pasta on to cook: bring 2 l of water to a boil, salt it at 5 g of salt per liter (10 g) and add the pasta. Cook until “al dente” while the sauce is cooking.

    Smoked pork fat, mushrooms, tomatoes.

    Buy good Italian fettuccine. Other long Italian pasta will work fine too: tagliatelle, mafaldine, linguine, pappardelle.

    Fettuccine.

Sauce with bacon and mushrooms

  1. Fry the bacon. Cut the smoked pork fat, or bacon, into cubes as for a salad, or even better into small strips.

    Cutting the smoked pork fat into strips.

    Fry the bacon in a skillet over medium heat until it starts to get a crispy crust, roughly the way bacon is fried for a delicious pasta carbonara.

    Frying the bacon in a skillet.

  2. Add the mushrooms. Season with salt and pepper and add dried aromatic herbs (oregano, basil, savory, etc.), then the coarsely chopped button mushrooms. If you use wild mushrooms, such as porcini, they need to be boiled first; mine were frozen after boiling.

    Adding the coarsely chopped button mushrooms.

  3. Add the tomato and simmer. Cut the tomato into slices or wedges; the seeds and skin can stay. Add the cut tomato to the fried bacon and mushrooms in the skillet.

    Adding the cut tomato to the fried bacon.

    Simmer under a lid for 5–7 minutes. The total cooking time for the sauce is no more than 15 minutes.

Pasta with Parmesan

  1. Drain the pasta. While the sauce cooks, the pasta will reach the “al dente” stage. Drain it in a colander and let the water run off. Put the pasta in a deep bowl.

  2. Make the dressing: chop the Parmesan, garlic and basil leaves in a blender.

    Chopping the Parmesan, garlic and basil leaves in a blender.

  3. Toss the pasta with the Parmesan, garlic and basil.

    Tossing the pasta with the Parmesan.

Serving

  1. Put the pasta on plates and top with the bacon, mushrooms and tomatoes.

    Putting the pasta on plates and topping with bacon and mushrooms.

    Serve the fettuccine with mushrooms and bacon right away, before it cools.

    Fettuccine with mushrooms

Calories and macros

695 kcal

Serving ≈ 380 g

  • Protein31 g19% of kcal
  • Fat27 g36% of kcal
  • Carbs76 g46% of kcal

100 g182 kcalProtein 8.2 gFat 7 gCarbs 20 g

Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.

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