Fettucine with Bacon, Mushrooms, and Zucchini

Here is a simple recipe you could easily swap things out for what you have. Basically, I wanted to make some pasta and then use some other ingredients I had on hand.

Because this is one of those “throw everything in the skillet” kind of dishes, I am not including measurements, just ingredients. You can always add more vegetables, different vegetables, pancetta instead of bacon, etc. And, you might decide to make a larger batch or smaller batch of pasta depending on how many you are serving. I cooked enough vegetables to feed all of us and did the same with the pasta. No precise measurements here.

Directions for Fettucine with Bacon, Mushrooms, and Zucchini

  • Fettucine (fresh pasta if you can)
  • Mushrooms, sliced
  • Zucchini, quartered
  • Bacon
  • Salt
  • Pepper
  • All-purpose/Italian seasoning
  • Butter
  • Parmesan cheese

Cook the pasta (either start it earlier if you are using dried, or cook it while the vegetables cook if it is fresh pasta); reserve some of the pasta water (1 cup is enough). Then cook the bacon until crispy in a large skillet. Save some of the fat in the pan for later. Next, set the bacon aside (when it cools, chop it). Saute the zucchini and mushrooms in some of the bacon fat with some salt, pepper, and seasoning.

Once the vegetables are browned and cooked, push them to the side of the pan and add 1-2 Tablespoons butter. Allow the butter to bubble and brown.

Now add the pasta and stir it all together, allowing the pasta to brown slightly. Add some of the pasta water, then stir to combine. Add the bacon back.

Serve with grated Parmesan cheese on top.

Directions for Fettucine with Bacon, Mushrooms, and Zucchini (without pictures)

  • Fettucine (fresh pasta if you can)
  • Mushrooms, sliced
  • Zucchini, quartered
  • Bacon
  • Salt
  • Pepper
  • All-purpose/Italian seasoning
  • Butter
  • Parmesan cheese

Cook the pasta (either start it earlier if you are using dried, or cook it while the vegetables cook if it is fresh pasta); reserve some of the pasta water (1 cup is enough). Then cook the bacon until crispy in a large skillet. Save some of the fat in the pan for later. Next, set the bacon aside (when it cools, chop it). Saute the zucchini and mushrooms in some of the bacon fat with some salt, pepper, and seasoning. Once the vegetables are browned and cooked, push them to the side of the pan and add 1-2 Tablespoons butter. Allow the butter to bubble and brown. Now add the pasta and stir it all together, allowing the pasta to brown slightly. Add some of the pasta water, then stir to combine. Add the bacon back. Serve with grated Parmesan cheese on top.

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