Empty My Fridge
Boscaiola Fettuccine Sauce
Ingredients
- Bacon · diced200 g
- Mushroom · thinly sliced200 g
- Garlic1 tbsp
- Cream300 ml
- Chicken stock½ cups
- Parsley · finely chopped½ cups
- Salt and pepper · to season
- Fettuccine pasta · dried cooked500 g
Instructions
- Heat some olive oil in a pan, add the mushrooms, bacon and garlic, and cook for about 5 minutes until slightly caramelised.
- Pour in the stock or wine and stir, scraping up the browned bits from the bottom of the pan.
- Add the cream and let it bubble for about 2 minutes.
- Stir in the parsley and the cooked fettuccine, and mix until creamy.
Summarized from Stephcooksstuff's video. Watch it for the details.
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