When I was 16 years old, I worked at a place called Unique Pasta, which sold pasta (uncooked), meats, cheese, and antipasto products. I was working every day on the Christmas holidays, and one day my boss decided to make us lunch, using some of the chicken tortellini pasta.
Let me tell you – this was one of the most amazing pastas I’ve ever had. He used a mushroom sauce that we sold, and it was so delicious and creamy, I had to try and recreate it at home. At 16, I didn’t have much experience in the kitchen, but pasta quickly became my favourite thing to make, and I’ve got quite a lot of different recipes as a result of experimenting and trying new things.
So, I’ve decided to share one of my favourites with you today: Garlic Mushroom & Bacon Creamy Fettuccine.
Honestly, it’s not uncommon or all that special – but sometimes, simple is better, and this is absolutely true of this pasta. It’s definitely my “go to” from all the different pastas I like to cook.
(Note: for any vegetarians, a great substitute for the bacon is sundried tomato – it gives it a slightly different flavour, but still one worth eating!)
I think the great thing about this recipe is that there’s not an overwhelming amount of ingredients (quite a small amount, actually) yet it feeds a decent amount of people and is so, so flavoursome – not to mention so simple… Like I said, I made this at 16 when I still burnt toast on occasion. If you can boil water and cook something in a frypan, you can’t go wrong!
As always, let me know if you try this recipe and what you thought of it – I love feedback, good or bad, as it helps me improve.
Until next time!