Week 44: Fettuccine Alfredo

The Recipe
200-250g fettuccine or tagliatelle
80g butter
2.5dl parmesan cheese
2.5dl cream
150g bacon
200-250g mushrooms, quartered
3 cloves garlic, chopped
basil
salt, pepper

Cook pasta according to the instructions on the package. Drain and set aside.

In a pan, cook bacon over high heat until close to crispy. Remove from pan, leaving drippings behind. Cook garlic and mushrooms until the mushrooms are brown and soft.

In a small pot, melt butter over low heat. Add parmesan cheese and cream and bring to a boil under constant stirring. Add basil, salt and pepper.

Pour sauce, bacon, garlic and mushrooms over the pasta and mix. Serve immediately.

The Verdict
Pretty good. I liked it a lot, but it tasted very similar to the Pasta Cabonara I make and is a lot more work because of the cheese sauce, so I'm probably not likely to remake it often.