As you know I am an avid Pinterest user. Recently I stumbled across this visually satisfying picture of white creamy Fettuccine Pasta with Golden colored Bacon and Ham. Immediately my jaw dropped (and saliva drooping *eeks*!). I clicked on the picture link and it brought me to this amazing website by Alida Ryder called Simply Delicious. Her food photography is superbly god-sent and she became my immediate idol from then onwards. I am humbled to reproduce her recipe here (link from here). It is blogs like this that make me really aspire to be better at what I am doing; photograph better and write better.
In the pasta world, Alfredo needs no introduction; similarly to its cousin Carbonara. It is said that originally Alfredo sauce is made from Parmigiano-Reggiano cheese and butter mix; however as the food world evolves, thickening ingredients i.e. cream is mixed in to give a creamier and luscious texture to the pasta. Alfredo is commonly cooked with Fettuccine pasta, like how Aglio Olio is paired with Angel Hair Pasta. Do a search beginning with “Fettuccine” and you will find the top search string is indeed Fettuccine Alfredo. There are many combinations of proteins that can be used to make Fettuccine Alfredo. In this version, I stayed true to the original recipe and made use of Bacon, Ham and Portobello Mushrooms. The end result is just so divine!
- 1/2 brown onion, finely chopped
- 2 garlic cloves, finely minced
- 250-300g assorted mushrooms (portobello and white mushrooms)
- 250ml thick cream
- 150-200g good quality ham, cut into cubes
- squeeze of lemon juice (to taste)
- ½ tsp paprika
- pinch of nutmeg
- salt & pepper to taste
- 500g cooked fettuccine
- Grated Parmesan/Pecorino, to serve
- Fresh Parsley (roughly chopped), to serve
- 25g butter
- Heat a large pan over medium heat. Add bacon; cook until crisp. Remove bacon to paper towels to drain, reserving drippings in skillet. Crumble bacon and set aside.
- Meanwhile, cook pasta in a saucepan of boiling salted water, following packet directions until tender. Drain, reserving 1/4 cup liquid.
- With the remaining oil in the pan, add the onion and garlic into the skillet. Add a bit of butter and fry onion and garlic until soft and translucent.
- Add the mushrooms and fry for 2 minutes until they start to brown.
- Add the cream and allow to cook for 7-10 minutes until the mushrooms are cooked and the cream has thickened slightly.
- Add the ham, lemon juice and spices and season to taste.
- Tossed cooked fettuccine with the sauce mixture in the pan. Add enough reserved cooking liquid to reach desired consistency.
- To serve, dish the pasta onto a plate, add a good grating of Parmesan, few Parsley leaves, sprinkle with crumbled bacon and enjoy!