Creamy Bacon and Mushroom Fettuccine

Creamy Bacon and Mushroom Fettuccine


Serves 4

  • 300 grams dried fettuccine
  • 100 grams bacon pieces
  • 1 onion, diced
  • 250 grams mushrooms, thinly sliced
  • 2 tablespoons plain flour
  • A knob of butter
  • 1 cup chicken stock
  • 1 cup peas, thawed
  • 1 cup full cream
  • A handful of roughly chopped fresh parsley


  1. Cook pasta according to packet directions, drain and reserve.
  2. In the meantime, take a large frying pan and fry bacon pieces on medium heat for 3 minutes until just beginning to crisp.
  3. Add onion, mushrooms, RAPTOR NATURALS HERBES CHICKEN, flour and a knob of butter and cook on medium heat for 5 minutes stirring to cook evenly. 
  4. Stir in chicken stock and simmer until a thick gravy is formed. Remove from heat, add peas and cream stir well to combine.
  5. Serve with cooked pasta and a scattering of fresh parsley.