This recipe is best with
Recipe Ingredient
- 200g dried fettuccine pasta
- 1 slice streaky bacon rasher
- 100g shitake mushrooms, sliced
- 100g broccoli, cut into small florets
- 1 tbsp butter
- 2 tbsp plain flour
- 400ml UHT milk
- 40ml whipping cream
- A little parmesan cheese
- Seasoning
- 1/2 tsp chicken stock granules
- Coarsely cracked black pepper
- Salt to taste
Instructions
- Cook pasta in a saucepan of salted boiling water according to packet instructions or until al dente. Remove pasta and drain in a plastic colander. Blanch the broccoli in the remaining water.
- Heat a non-stick frying pan over medium heat; panfry bacon and mushrooms with just a little oil for 4-5 minutes. Remove and set aside.
- Melt butter in a clean saucepan over medium heat. Add flour and cook, stirring for 20-30 seconds or until well combined. Remove saucepan from the heat and gradually whisk in the milk and whipping cream until well blended.
- Put saucepan over the fire again and cook, stirring for 3-4 minutes or until mixture starts to boil and the gravy thickens. Add seasoning.
- Return pasta to the saucepan and stir well to combine. Add the precooked bacon, broccoli and mushrooms to combine.
- Dish out and serve in individual bowls. Sprinkle with a little parmesan cheese.
