Fettuccine Boscaiola

We have included ¼ chorizo which gives it a really great smokey flavour, but if you don’t have access to chorizo, just include a little more bacon.

This recipe is low in saturated fat, sodium and a good source of protein.

Ingredients

• 200g Fettuccine
• 1 onion, sliced
• 1 tbsp. olive oil
• 3 cloves garlic, crushed
• 3 short cut bacon slices, all fat removed
• ¼ chorizo
• 200g Mushrooms
• 1 can evaporative milk, light n creamy
• 2 tbsp. fresh parsley, chopped
• 2 tbsp. fresh dill, chopped
• ½ Small Lemon Zest
• S & P to taste

Method

1. Boil a large pot of water for your pasta, keep simmering until ready.
2. In a large pan sauté onion in the olive oil on med heat for 5 mins, keep stirring.
3. Add diced bacon and chorizo, cook a further 5 mins, stirring.
4. Add pasta to boiling water.
5. Back to pan, add sliced mushrooms, stirring a further 5 mins.
6. Add garlic, stir 30 seconds.
7. Add water, scrapping pan for anything stuck. Simmer a further 3 mins then add the Evaporative milk.  Season with lots of cracked pepper and if required some salt. Simmer until pasta is ready.
8. Once pasta ready add to pan, incorporate with all ingredients, and add fresh dill and parsley.
9. Add zest of lemon and if needed some more cracked pepper.
10. Serve immediately.