Mushroom, Bacon And Zucchini Fettucini
1 Tbsp olive oil + 1 Tbsp extra
2 rashers smoky bacon, diced
1 garlic clove, sliced
4 field mushrooms or 8 button mushrooms, sliced
2 zucchini, peeled into ribbons
3-4 portions fresh fettuccini pasta or similar
200g Tatua Sour Cream
Sea salt & cracked pepper
In a large frying pan heat oil and sauté bacon and garlic for 2-3 minutes then add mushrooms and fry 3-4 minutes until tender, remove from pan and set aside.
Cook fettuccini until al dente and drain.
Clean frying pan and add extra oil and sauté zucchini ribbons until just tender and bright green.
Add pasta and sour cream and lastly add back mushroom and bacon.
Gently heat through and season to taste.
Serve garnished with Italian parsley and shaved parmesan. Serves 4.