Ingredients:
375 g fettuccine
4 slices bacon ( rindless)
1/2 cup sliced mushrooms
1 (130 g) cans creamed corn
2 medium zucchini
1/2 cup cream
3 spring onions, chopped
1/3 cup grated parmesan cheese
Directions:
Boil fettuccine in a large pot of salted water until cooked. (about 10-12 minutes).
Chop bacon, fry gently in a frying pan.
Add mushrooms and corn.
Slice zucchini into rounds and add to pan with the cream.
Simmer for 5 minutes.
Add spring onions and parmesan cheese.
Stir.
Add cooked pasta to pan and mix well.
Serve.
Servings: 4-6
Time preparation: 20 min.
Time total: 35 min.