1128. WILD MUSHROOM FETTUCINE with PARMESAN ROSEMARY and BACON

4 strips of bacon
5 sprigs fresh rosemary
6 oz grated Parmesan cheese
1 quart heavy whipping cream
2 cups assorted mushrooms like portobello, shiitake, crimini, oyster, washed and sliced
3 oz butter
1 oz fresh chopped garlic
2 lb cooked fettuccine noodles

Cut the bacon into thin strips and add to a large pot with about 2 tablespoons water. After the water has evaporated continue cooking on low-med heat till the bacon crisps and the grease get foamy. With a slotted spoon, remove the bacon and reserve on a plate with a paper towel. Add the butter, garlic and the mushrooms to the pot with the bacon drippings and stir occasionally cooking about 4-6 minutes or till the mushrooms look too good not to eat. Add the cream and simmer for about 5-6 minutes on high heat to reduce until thickened. While the cream is reducing, strip the leaves from 1 sprig of rosemary and chop it up very fine. Drop the cooked fettuccine noodles in the cream mix, add the chopped rosemary and season with salt and pepper. Divide among 4 bowls, Sprinkle a copious amount of parmesan cheese on and garnish with the remaining rosemary sprigs and the crispy bacon strips.


courtesy of: Chef 2 Chef: Culinary Portal