🍝 “Tuscan Ember Fettuccine”

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A rich, rustic blend of grilled chicken, smoky bacon, and earthy mushrooms over creamy fettuccine.

🧺 Ingredients (Serves 2)

Pasta & Sauce:

  • 200g fettuccine pasta
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Optional: pinch of nutmeg or crushed chili flakes

Toppings:

  • 1 grilled chicken breast, sliced
  • ½ cup sautéed mushrooms
  • 3 strips of crispy bacon, chopped
  • Fresh parsley, chopped
  • Additional Parmesan for garnish

🔥 Preparation

  1. Cook the pasta: Boil fettuccine in salted water until al dente. Drain and set aside.
  2. Make the sauce: In a pan, melt butter and sauté garlic until fragrant. Add heavy cream and simmer. Stir in Parmesan, salt, pepper, and optional spices. Cook until smooth and slightly thickened.
  3. Add the pasta: Toss the cooked fettuccine in the sauce to coat evenly.
  4. Prepare the toppings: Grill or pan-sear the chicken, then slice. Sauté mushrooms until golden. Fry bacon until crispy.
  5. Plate and garnish: Serve pasta topped with chicken slices, mushrooms, and bacon. Sprinkle chopped parsley and extra Parmesan over the top.

A rich, rustic blend of grilled chicken, smoky bacon, and earthy mushrooms over creamy fettuccine.

🧺 Ingredients (Serves 2)

Pasta & Sauce:

  • 200g fettuccine pasta
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Optional: pinch of nutmeg or crushed chili flakes

Toppings:

  • 1 grilled chicken breast, sliced
  • ½ cup sautéed mushrooms
  • 3 strips of crispy bacon, chopped
  • Fresh parsley, chopped
  • Additional Parmesan for garnish

🔥 Preparation

  1. Cook the pasta: Boil fettuccine in salted water until al dente. Drain and set aside.
  2. Make the sauce: In a pan, melt butter and sauté garlic until fragrant. Add heavy cream and simmer. Stir in Parmesan, salt, pepper, and optional spices. Cook until smooth and slightly thickened.
  3. Add the pasta: Toss the cooked fettuccine in the sauce to coat evenly.
  4. Prepare the toppings: Grill or pan-sear the chicken, then slice. Sauté mushrooms until golden. Fry bacon until crispy.
  5. Plate and garnish: Serve pasta topped with chicken slices, mushrooms, and bacon. Sprinkle chopped parsley and extra Parmesan over the top.

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