Creamy bacon & mushroom fettuccine

Recipe: Creamy bacon & mushroom fettuccine


  • 375g dried fettuccine pasta
  • 1 bunch broccolini, cut into 5cm lengths
  • 2 x 125g pkts Weight Watchers 98% fat free bacon, cut into 1.5cm pieces
  • 500g button mushrooms, halved
  • 5g reduced-fat dairy spread
  • 40g (1/4 cup) plain flour
  • 560ml (21/4 cups) skim milk
  • 60ml (1/4 cup) extra light thickened cream
  • 30g (1/3 cup, lightly packed) coarsely grated Bega So-Light Vintage reduced-fat cheddar
  • 2 tbs shredded parmesan
  • Shaved parmesan, to serve


  1. Cook pasta in a saucepan of boiling water following packet directions or until al dente. Add the broccolini in the last 2 minutes of cooking. Drain.
  2. Meanwhile, heat a non-stick frying pan over medium-high heat. Add bacon and mushroom and cook for 5 minutes or until tender. Transfer to a plate.
  3. Melt the spread in a saucepan over medium heat. Add the flour and cook, stirring, for 30 seconds or until combined. Remove from heat.
  4. Gradually whisk in milk and cream until combined. Place over medium heat and cook, stirring, for 3-5 minutes or until mixture boils and thickens.
  5. Add the cheddar and shredded parmesan and stir until melted. Add the pasta mixture and the bacon mixture to the pan and stir until combined.
  6. Divide among serving bowls. Season with salt and pepper and top with shaved parmesan to serve.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)