Fettuccine alfredo with bacon and mushrooms

    20 min

    I make my alfredo sauce with the extra ingredient of single cream as it creates a thicker, creamier sauce. I added smoked bacon, mushrooms and chives, but this would also be great with chicken and a different herb such as parsley.


    Buckinghamshire, England, UK
    40 people made this

    Serves: 2 

    • 200g fettuccine
    • 40g unsalted butter
    • 4 rashers smoked bacon, chopped
    • 200g mushrooms, sliced
    • 80ml single cream
    • 60g grated Parmesan cheese, plus extra for garnish
    • Salt and freshly ground black pepper, to taste
    • Handful of fresh chives or parsley, finely snipped or chopped, to garnish

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Cook the pasta according to package instructions; drain and set aside.
    2. Melt the butter in a small pan over medium heat; fry the bacon and mushrooms until the bacon has crisped and the mushrooms are tender, about 10 minutes. Stir in the cream and Parmesan cheese; season with salt and pepper.
    3. Toss the pasta with the sauce; garnish with snipped chives.

    Serving suggestion

    This dish is best served with garlic bread. I use tear and share garlic bread but bake it with extra parmesan.

    See it on my blog

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    Reviews in English (4)


    Absolutely gorgeous! Very pleased with the results, added a clove of garlic for extra flavour but that's down to our taste buds. Definitely a new family favourite.  -  20 Apr 2015


    Went for chicken instead of bacon and added some crushed garlic to the chicken and mushrooms while frying them off. Nice. (Nothing against bacon I just don't eat it)  -  29 Nov 2013


     -  17 Jan 2013