The Perfect Fettuccine

Here is another recipe from my book titled “Cookbook for Marysville” You can purchase this book directly from myself, with the funds going directly to the township of Marysville (The current recipient is the Christ Church Guild). The recipient of the funding will change as needs arise.

See my blog http://www.marysvillecookbook.blogspot.com/

250 Grams Fettuccine
20 Grams Butter
1 Onion, Chopped
3 Rashers of Bacon, Sliced
125 Grams Button Mushrooms,
Sliced 1 Tbspn of Flour
1 Cup of Fresh Parmesan Cheese Only
1 ½ Cups of Milk

Cook the fettuccine in a saucepan of boiling water for 10 minutes or until ‘al dente’ Drain and keep warm. Melt the butter and sauté the onion, bacon and mushrooms until softened. Add the flour and cook, stirring for 1 minute. Add the milk and ¾ cup of Parmesan cheese and cook, stirring continuously until thickened. Serve sauce over hot fettuccine and garnish with remaining Parmesan.

Serves 4
Cost:-
Pasta $2.00
Onion $0.50
Bacon $1.00
Milk $0.50

Cost per serve $1.00