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115g fettucini or any pasta
100g streaky bacon
1 cup mushrooms, finely chopped
½ cup red onion, finely chopped
2 tsp savignon blanc
handful of baby spinach leaves
1½ cup cream
½ cup parmesan cheese, grated
Cook the pasta in boiling, salted water until al dente. Drain.
Heat a dash of oil in a frying pan and saute onion, bacon and mushroom for three to four minutes until the bacon begins to brown.
Add wine to deglaze the pan.
Add cream, spinach and parmesan and stir well.
Add pasta to sauce and mix well.
Serve garnished with grated parmesan and black pepper.
Recipe requested by Anne Hudson-Ramage, of Dunedin.
Recipe provided by Greenlands in Green Island.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email firstname.lastname@example.org, including your name, address and a daytime telephone number, and we will request it.