Fettucine boscaiola

For a fast and fabulous family meal, try our creamy fettucine boscaiola with only six ingredients!

• 350g dried fettucine pasta
• 2 teaspoons olive oil
• 4 Primo middle bacon rashers, rind removed, thinly sliced
• 200g Swiss brown mushrooms, thinly sliced
• 4 garlic cloves, thinly sliced
• 300ml light thickened cream
• 2 tablespoons finely chopped fresh flat-leaf parsley leaves
• SAXA Pink Himalayan Salt Flakes, to season

Energy 2463kJ	Fat saturated 12.00g
Fat Total 25.00g	Carbohydrate sugars 3.00g
Carbohydrate Total 65.00g	Dietary Fibre 4.00g
Protein 24.00g	Cholesterol 69.00mg
Sodium 761.40mg

All nutrition values are per serve.

1. Step 1

   Cook pasta in a saucepan of boiling, salted water following packet directions until tender. Drain, reserving 1/3 cup liquid.

2. Step 2

   Meanwhile, heat oil in a large, deep frying pan over medium heat. Add bacon. Cook, stirring, for 4 to 5 minutes or until golden and crisp. Add mushrooms and garlic. Cook, stirring, for 3 to 4 minutes or until tender. Add cream and reserved liquid. Cook for 2 minutes or until heated through. Add pasta and parsley. Cook, tossing, for 1 minute or until heated through. Season with salt and pepper. Serve.