Creamy Fettuccine with British Shepherds Pie Twist
A unique fusion of Chinese and British flavors, combining the classic comfort of shepherds pie with the elegance of creamy fettuccine.
Ingredients
- ●250g Fettuccine
- ●6 slices BaconCut into small pieces
- ●1 medium OnionChopped
- ●2 inches GingerGrated
- ●3 cloves GarlicMinced
- ●200g MushroomsSliced
- ●1 can Shepherds Pie Mix
- ●200ml Heavy Cream
- ●50g Cheddar CheeseGrated
- ●2 tbsp Soy Sauce
Instructions
- 1
Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- 2
In a large skillet, cook bacon over medium heat until crispy. Remove from heat and set aside.
- 3
Add onion, ginger, and garlic to the skillet and cook until the onion is translucent.
- 4
Add mushrooms and cook until they release their moisture and start to brown.
- 5
Add Shepherds Pie Mix and cook for 1-2 minutes.
- 6
Stir in heavy cream and bring the mixture to a simmer. Let cook for 2-3 minutes or until the sauce has thickened slightly.
- 7
Add cooked fettuccine to the skillet and toss with the sauce. If the sauce seems too thick, add some reserved pasta water.
- 8
Season with soy sauce and stir in cheddar cheese until melted.
- 9
Serve hot, topped with crispy bacon and additional cheese if desired.