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Fettuccine boscaiola
Ingredients
- 400g dried curly fettuccine pasta
- 250g rindless bacon rashers, thinly sliced
- 40g butter
- 400g cup mushrooms, thinly sliced
- 5 shallots, ends trimmed, thinly sliced
- 425ml pouring cream
- 30g (1/3 cup) shredded parmesan
- 30g (1/3 cup) shredded romano
- Parmesan (optional), extra, to serve
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