Ingredients|
| 1 tsp extra virgin olive oil |
| 2 cloves garlic diced |
| 1 tsp basil |
| 1 tsp chives |
| 1 tsp oregano |
| 1½ tsp parsley |
| ½ tsp black pepper |
| 1 pinch sea salt |
| 1 large white (or brown) onion thickly sliced |
| 175g bacon rashers thinly sliced |
| 100g button mushrooms halved |
| 600g cooking cream |
| ½ cup white wine (optional) |
| 300g fettuccine cooked |
| ¼ cup parmesan cheese thinly sliced |
| ¼ cup parsley chopped (to serve) |
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| SERVES: 4 |
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Method|
| Heat oil, garlic and herbs in deep frying pan. |
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| Add onion and bacon, stir until onion starts to become translucent. |
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| Add mushrooms and stir occasionally until bacon and mushrooms start to brown. |
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| Stir in cream (and optionally white wine), then simmer for 10 minutes. |
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| Add Parmesan cheese and stir. |
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| Turn heat off and leave to stand for a few minutes before serving. |
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