Bacon, Ham and Mushroom Fettuccine Alfredo

Ingredients

• Onions

  Raw

  55g

• Garlic

  Raw

  2 cloves, minced or 6g

• Mushrooms

  White, raw

  300g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

• Sliced ham

  Regular (approximately 11% fat)

  200g

• Lemon juice

  Raw

  1 tbsp or 15g

• Paprika

  Spices

  1g

• Nutmeg

  Spices, ground

  1g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Fettucine

  Hannaford

  500g

• Parmesan cheese

  Shredded

  4 tbsp or 20g

• Parsley

  Raw

  1 tbsp or 4g

• Butter

  Unsalted

  25g

Directions

1. Heat a large pan over medium heat. Add bacon; cook until crisp. Remove bacon to paper towels to drain, reserving drippings in skillet. Crumble bacon and set aside
2. Meanwhile, cook pasta in a saucepan of boiling salted water, following packet directions until tender. Drain, reserving 1/4 cup liquid.
3. With the remaining oil in the pan, add the onion and garlic into the skillet. Add a bit of butter and fry onion and garlic until soft and translucent.
4. Add the mushrooms and fry for 2 minutes until they start to brown.
5. Add the cream and allow to cook for 7-10 minutes until the mushrooms are cooked and the cream has thickened slightly.
6. Add the ham, lemon juice and spices and season to taste.
7. Tossed cooked fettuccine with the sauce mixture in the pan. Add enough reserved cooking liquid to reach desired consistency.
8. To serve, dish the pasta onto a plate, add a good grating of Parmesan, few Parsley leaves, sprinkle with crumbled bacon and enjoy!

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