Fresh Fettuccine with Bacon and Balsamic Mushroom Vinaigrette

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Rolling pasta may seem like a lot of work but I promise you that it is fully worth the effort! My very basic pasta recipe can be found here.


If you can’t get your hands on fresh pasta, boxed works really well here in this recipe.

Fresh Fettuccine with Bacon and Balsamic Mushroom Vinaigrette

  • Enough fettuccine for 4 people
  • 1/2 lb meaty bacon, roughly chopped
  • 1 Tbsp olive oil
  • 1 large onion
  • 2 cloves garlic, minced
  • 1 tsp chopped fresh thyme
  • 1 lb mixed mushrooms, sliced
  • 1/4 cup balsamic vinegar
  • Salt and pepper to taste
  • 1/2 cup chopped parsley
  • 1/3 cup grated Parmesan cheese, more for serving

Cook the pasta in plenty of salted water until al dente. Reserve a full cup of pasta water and drain the pasta.


In a very large pan over medium high heat, add the olive oil and the bacon and cook until crisp. About 5-7 minutes. Add the onion, garlic and thyme and cook until softened. Add the mushrooms cooking until lightly browned. Pour in the vinegar and 1/2 cup of pasta water.


Toss in the pasta and the parsley and reduce heat to low. Stir in the cheese and as much of the remaining pasta water required to thicken the sauce. Give everything a good grate of salt and pepper and serve with more cheese.



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