Bombass Fettuccine Bascaola

Name: Bombass Fettuccine Bascaola
Total time: 1200 s
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 packages fettuccine pasta; 1 cup canned mushrooms in butter sauce; 1 cup canned creamed corn; 1 1/2 cup thickened cream; 1/4 cup grated parmesan cheese; 1/4 cup sliced shallots; 1/2 zucchini (skin removed) and sliced; 1 cup diced bacon rashes

NadiaMangarelli @cook_2923761

Northmead, New South Wales, Australia

Learnt this recipe back in high school in food tech class. Everyone in my family makes this!!♥♥

NadiaMangarelli @cook_2923761

Northmead, New South Wales, Australia

Learnt this recipe back in high school in food tech class. Everyone in my family makes this!!♥♥

Saved

Ingredients

20 mins

2 servings

1/2 packagesfettuccine pasta
1 cupcanned mushrooms in butter sauce
1 cupcanned creamed corn
1 1/2 cupthickened cream
1/4 cupgrated parmesan cheese
1/4 cupsliced shallots
1/2zucchini (skin removed) and sliced
1 cupdiced bacon rashes

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Steps

20 mins

1

Start with putting ur fettuccini pasta to boil. Add salt into water.
2

SAUCE: in a deep frypan or large pot drizzle some oil and place bacon in till its a LITTLE BIT crispy.
3

On low heat, combine corn and mushrooms. Stir and simmer for 3 minutes.
4

Add cream and zucchini and let simmer on low for a further 10 minutes.
5

Add parmesan stir in...taste n see if taste is strong enough, if it isnt add more parmesan.
6

Add shallots just before serving up.stir in.
7

Strain pasta well. Either combine with pasta or serve on top of pasta