400gr

Dried curly fettucine pasta .

250ridless bacon rashes , thinly sliced

40gr butter

400gr cup mushrooms , thinly sliced

5 shallots , ends trimmed , thinly sliced

425ml pouring cream

30gr shreaded parmeasan 

Parmeasan opitional extra to serve .

Method

Cook the pasta in a large saucepan of salted boiling water until al dente .

Drain .

Meanwhile cook the bacon in a large non stick frying pan in a large non stick frying pan over medium heat , stairring often for a 4 minutes or until golden . Use a fork to transfe to a plate .

Heat the butter in a frying pan .  

Add the mushrooms and cook , stairring oftenfor 5 minutes or until tender & the liquid has reduced .

 Add a pale section of the shallot and stir to combine .  stir to combine . stir in the bacon and cream .

Simmer for 6 minutes or until the mixture thickens slightly .   Add the parmeasan & romano & stir until well combined .

Add the pasta and green section of the shallot to the sauce .   Season with salt & pepper & toss untl well combined .   Add the pasta and green section of the shallot to the sauce . Season with salt & pepper& toss until well combined .

Divide the extra pasta among serving dishes .

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