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Quick Double Bacon & Mushroom Fettuccine Boscaiola with Garlic Bread

Boscaiola is a creamy Italian pasta sauce which gets a smoky depth of flavour from the bacon, and a lovely meatiness from the mushrooms. It works a treat over al dente fettuccine, and paired with garlic ciabatta, perfect for mopping up any leftover sauce at the bottom of your bowl.

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Quick Kid Friendly Bestseller
Prep: 25 mins
Cook: 25 mins
Servings: 4

Ingredients

2 servings 4 servings
  • olive oil
  • 1 garlic
  • 1 bake-at-home ciabatta
  • 1 packet fettuccine
  • 2 packets diced bacon
  • 1 packet sliced mushrooms
  • 50 gr butter
  • 1 sachet garlic & herb seasoning
  • 1 packet light cooking cream
  • 1 sachet chicken-style stock powder
  • 1 bag baby spinach leaves
  • 1 packet parmesan cheese
  • olive oil
  • 2 garlics
  • 2 bake-at-home ciabattas
  • 2 packets fettuccine
  • 2 packets diced bacon
  • 1 packet sliced mushrooms
  • 100 gr butter
  • 1 sachet garlic & herb seasoning
  • 2 packets light cooking cream
  • 1 sachet chicken-style stock powder
  • 1 bag baby spinach leaves
  • 1 packet parmesan cheese

Instructions

  1. • Boil the kettle. Preheat the oven grill to high.
    • Finely chop garlic.
    • Slice bake-at-home ciabatta in half lengthways, then slice each half diagonally.
    • Half-fill a large saucepan with boiling water. Cook fettuccine, uncovered, over high heat, until ‘al dente’, 9 minutes.
    • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain pasta and return to saucepan. Drizzle with olive oil to prevent sticking.
    TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
  2. • In a large frying pan, heat a drizzle of olive oil over medium-high heat.
    • Cook diced bacon, breaking up with a spoon, until beginning to brown, 5-6 minutes.
    • Add sliced mushrooms and half the butter. Cook, stirring occasionally, until browned and softened, 6-8 minutes.
    • Add garlic & herb seasoning and cook until fragrant, 1 minute.
    • Add light cooking cream, chicken-style stock powder and reserved pasta water, stirring to combine. Cook until slightly thickened, 2-3 minutes.
  3. • Add cooked fettuccine, baby spinach leaves and Parmesan cheese, tossing, until wilted and combined, 1 minute. Season to taste, then remove pan from heat.
    • Meanwhile, place garlic and remaining butter in a small heatproof bowl. Microwave in 10 second bursts until melted.
    • Brush garlic butter over cut sides of ciabatta. Season with salt and pepper.
    • Place garlic bread directly onto a wire rack in the oven. Grill until golden, 5 minutes.
  4. • Divide bacon and mushroom fettuccine boscaiola between bowls.
    • Serve with garlic bread. Enjoy!