With a rich mushroom marsala sauce, this creamy fettuccine is perfect for nights when you’re short on time but still want to serve up an impressive meal. Give this pasta dish a go for the ultimate comfort meal.
Serves66
Cook time20 mins20 minutes
Prep time15 mins15 minutes
Ingredients
5g dried porcini mushrooms
500g fettuccine
1 tbs olive oil
4 rashers Coles Streaky Bacon, coarsely chopped
20g unsalted butter
400g mixed mushrooms (such as brown cap, oyster, shimeji or shiitake), thinly sliced
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Using a spice grinder or mortar and pestle, grind the porcini mushrooms to a fine powder.
Step 2
In a large saucepan of boiling water, cook the pasta, stirring often, for 10 mins or until al dente. Drain well.
Step 3
Meanwhile, heat a frying pan over medium-high heat. Add the oil and bacon and cook, stirring often, for 3-5 mins or until the bacon is crisp. Using a slotted spoon, transfer the bacon to a small heatproof bowl.
Step 4
Return pan to the heat. Add the butter and sliced mushroom and cook, stirring frequently, for 10 mins or until mushroom is caramelised. Season. Stir in the shallot, garlic, thyme and 2 tsp porcini powder (reserve remaining powder for another use, see tip p55). Cook, stirring, for 1 min or until garlic and shallot soften. Add the wine or stock and cook, stirring frequently, until the liquid has almost completely reduced. Reduce heat to medium-low. Stir in the cream and simmer for 2 mins or until heated through.
Step 5
Add the bacon and pasta to the mushroom sauce in the pan and toss to combine. Cook for 30 secs or until heated through. Sprinkle with parsley and season with pepper. Divide pasta mixture among serving bowls and sprinkle with parmesan to serve.
Recipe tip
COOK. STORE. SAVE.
Smart swap: You can substitute marsala wine for vegetable stock for an alcohol-free version.
Curtis Stone’s fettuccine with mushroom marsala sauce and bacon
Serves66
Cook time20 mins20 minutes
Prep time15 mins15 minutes
Ingredients
5g dried porcini mushrooms
500g fettuccine
1 tbs olive oil
4 rashers Coles Streaky Bacon, coarsely chopped
20g unsalted butter
400g mixed mushrooms (such as brown cap, oyster, shimeji or shiitake), thinly sliced
2 tbs finely chopped shallot
1 tbs finely chopped garlic
2 tsp thyme leaves
1/2 cup (125ml) marsala wine
300ml Coles Thickened Cream
1 tbs finely chopped flat-leaf parsley
1/4 cup (20g) finely grated parmesan
Description
With a rich mushroom marsala sauce, this creamy fettuccine is perfect for nights when you’re short on time but still want to serve up an impressive meal. Give this pasta dish a go for the ultimate comfort meal.
Method
Step 1
Using a spice grinder or mortar and pestle, grind the porcini mushrooms to a fine powder.
Step 2
In a large saucepan of boiling water, cook the pasta, stirring often, for 10 mins or until al dente. Drain well.
Step 3
Meanwhile, heat a frying pan over medium-high heat. Add the oil and bacon and cook, stirring often, for 3-5 mins or until the bacon is crisp. Using a slotted spoon, transfer the bacon to a small heatproof bowl.
Step 4
Return pan to the heat. Add the butter and sliced mushroom and cook, stirring frequently, for 10 mins or until mushroom is caramelised. Season. Stir in the shallot, garlic, thyme and 2 tsp porcini powder (reserve remaining powder for another use, see tip p55). Cook, stirring, for 1 min or until garlic and shallot soften. Add the wine or stock and cook, stirring frequently, until the liquid has almost completely reduced. Reduce heat to medium-low. Stir in the cream and simmer for 2 mins or until heated through.
Step 5
Add the bacon and pasta to the mushroom sauce in the pan and toss to combine. Cook for 30 secs or until heated through. Sprinkle with parsley and season with pepper. Divide pasta mixture among serving bowls and sprinkle with parmesan to serve.
