Tossed with a powerhouse of flavours like bacon, garlic and leek then topped with parm and fresh chives, this mushroom pasta tackles midweek cravings in 25 minutes.
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Method
Step 1
Cook the fettuccine in a saucepan of salted boiling water following packet directions until al dente. Drain, reserving ½ cup (125ml) of the cooking liquid.
Step 2
Meanwhile, heat the butter in a deep frying pan over high heat. Add the leek and bacon and cook, stirring, for 5 mins or until leek softens. Add the garlic and combined mushroom. Cook, stirring occasionally, for 5 mins or until mushroom is tender.
Step 3
Add the sour cream and reserved cooking liquid. Cook, stirring, for 2 mins or until smooth and heated through. Add the fettuccine to pan with half the chives and half the parmesan. Toss to combine. Taste and season.
Step 4
Top fettuccine with remaining chives and parmesan to serve.
