Creamy Fettuccine with Mushrooms & Bacon

By yollymg

A simplified spin on pasta di Bosco—which typically uses veal stock, wine and dried porcini and fresh Portobello mushrooms—this 35-minute pasta has plenty of bold flavor, with smoky bacon, meaty mushrooms and fresh tarragon.

Ingredients

• 1 pound(s) fettuccine
• 3 tablespoon(s) olive oil
• 1 medium onion, finely chopped
• Kosher salt and pepper
• 1 clove(s) garlic, finely chopped
• .75 cup(s) whole milk
• 4 ounce(s) lowfat cream cheese, cut into pieces
• .25 cup(s) grated Parmesan (1 oz)
• Pinch freshly grated or ground nutmeg
• 6 slice(s) bacon
• 1 pound(s) mushrooms, sliced
• 1 tablespoon(s) roughly chopped fresh tarragon

Details

Servings 6
Preparation time 25mins
Cooking time 35mins
Adapted from womansday.com

Preparation

Step 1

Cook the pasta according to package directions. Reserve 1/4 cup of the cooking liquid, drain the pasta and return it to the pot.

Meanwhile, heat 1 Tbsp oil in a large skillet over medium-low heat. Add the onion and 1/4 tsp each salt and pepper and cook, covered, stirring occasionally, until very tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute.

Whisk in the milk and bring to a simmer. Whisk in the cream cheese, Parmesan and nutmeg and simmer, stirring occasionally, until slightly thickened, 2 to 3 minutes.

Cook the bacon in a second large skillet over medium heat until crisp, 5 to 6 minutes. Transfer to a paper towel–lined plate; break into pieces when cool.

Wipe out the skillet and heat the remaining 2 Tbsp oil over medium-high heat. Add the mushrooms and cook, tossing occasionally, until golden brown and tender, 5 to 6 minutes.

Toss the pasta with the cream sauce, adding some of the reserved cooking liquid if the pasta seems dry. Fold in the mushrooms, bacon and tarragon.