Let's Get Cooking

The Years 9/10 Food Technology class has been busy.

Creamy bacon, pea & mushroom fettuccine

Ingredients (serves 2)

• 1 tsp olive oil 
• 3 bacon rashers, rind and excess fat trimmed, thinly sliced 
• 60g mushrooms, thickly sliced 
• 2 green shallots, ends trimmed, thinly sliced crossways 
• 1 garlic clove, crushed 
• 125g fettuccine pasta 
• ½ cup frozen peas 
• ½ cup thickened cream 
• 1 egg yolk
• 1/2 cup finely grated parmesan 
• 4 tablespoons finely chopped fresh parsley 
• Salt & freshly ground black pepper

Method

1. Heat the oil in a large frying pan over high heat. Add the bacon and mushroom and cook, stirring occasionally, for 5 minutes or until golden brown. 
2. Add the green shallot and garlic and cook, stirring, for 1 minute or until green shallot softens. Reduce heat to low. 
3. Meanwhile, cook the pasta and peas in a large saucepan of salted boiling water following pasta packet directions or until pasta is al dente. 
4. Drain well. 
5. Add the peas and pasta to the bacon mixture. 
6. Combine the cream, egg yolk and parmesan in a small bowl. 
7. Add to the pasta mixture along with the parley and cook, stirring, for 2 minutes or until heated through (do not boil as mixture may curdle). 
8. Remove from heat. Taste and season with salt and pepper. 
9. Divide pasta among serving bowls and serve immediately.