Autumn is officially underway so we are celebrating the marvellous mushroom with a streaky bacon and mushroom carbonara recipe.

Serves 4

  • 1 Tbsp olive oil
  • 4 rashers streaky bacon, chopped
  • 300g swiss brown mushrooms, sliced or quartered
  • 2 cloves garlic, finely chopped
  • 700g fettucine pasta
  • 300ml Bulla cooking cream
  • ½ cup chicken stock or water
  • ½ cup parmesan, grated
  • ½ cup parsley leaves, chopped

To serve

  • Grated parmesan

Bring a large saucepan of water to the boil.

Meanwhile, heat half the oil in a frying pan, add bacon and cook until golden and crisp. Set aside and wipe out pan.

Add remaining oil to pan with the mushrooms, cooking until golden.

Return bacon to the pan with the garlic and cook for 1 minute.

Add pasta to boiling water and return to the boil, cooking until al dente. Drain.

Pour the Bulla Cooking Cream and stock into the mushrooms with the parmesan cheese, mixing well and bring to a simmer. Season to taste and toss in the cooked pasta and parsley.

Serve the streaky bacon and mushroom carbonara sprinkled with additional parmesan if desired.

Recipe and image courtesy of Bulla;

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