Outback Parmesan Bacon & Mushroom Fettuccine

Quick and easy fettuccine with a hint of outback lemon myrtle.  Add the lemon myrtle at the end, so it does not lose its flavour.

  • Fettuccine for four serves
  • 1/2 cup chopped bacon (I use bacon pieces – already chopped)
  • 1 cup  sliced mushrooms
  • 1/2 onion finely chopped
  • 1/4 tsp garlic powder
  • 1 tsp mixed Italian herbs
  • 1/2 tsp lemon myrtle
  • 125 ml thickened UHT cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup grated Tasty or Colby cheese
  • Black pepper
  1. Cook the pasta al dente.
  2. Fry the bacon pieces in a dry pan until they release their bacon fat, darken and begin to crisp.
  3. Add the onion and mushrooms and cook until they begin to brown
  4. Stir in the garlic powder and Italian herbs
  5. Turn off the heat and stir in the cream and cheeses
  6. Mix in the pasta, and the lemon myrtle then grind some black pepper over it.
  7. Serve.

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About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
This entry was posted in Bacon, Cream, fusion, Italian, Pasta, Side dish and tagged , , , . Bookmark the permalink.

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