Fettuccine Boscaiola
We have included � 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.
3
Serves
535
Calories
28.7g
Protein
416g
Serving Size
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
- 1Boil a large pot of water for your pasta, keep simmering until ready.
- 2In a large pan sauté onion in the olive oil on med heat for 5 mins, keep stirring.
- 3Add diced bacon and chorizo, cook a further 5 mins, stirring.
- 4Add pasta to boiling water.
- 5Back to pan, add sliced mushrooms, stirring a further 5 mins.
- 6Add garlic, stir 30 seconds.
- 7Add 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.
- 8Once pasta ready add to pan, incorporate with all ingredients, and add fresh dill and parsley.
- 9Add zest of lemon and if needed some more cracked pepper.
- 10Serve immediately.