This recipe is quick and easy, suitable for lunch or dinner. For a quick dinner with the family, or surprise your dinner guests with this dish filled with exciting Mediterranean flavours with a bistro feel. This recipe also works as a risotto, obviously replacing the fettuccini pasta with your favourite rice. Bon Appetit!
Bring 3 litres of salted water to the boil, add pasta, and turn down to a simmer, regularly checking and stirring it.
Heat up the olive oil in a large deep fry pan and throw in your bacon pieces, turn down the heat to half and brown for a few minutes. Add the mushrooms and wait for them to reduce in size before adding the smoked chicken. The chicken really only needs to heat through, so once that’s happened, stir in the cream, garlic, mixed herbs, cracked pepper to taste and reduce to a simmer. Make sure the cream only simmers and does not boil. Taste your masterpiece and add a little salt to taste or not, up to you.
Simmer for a good few minutes until the cream thickens a little, stirring often, then add the spring onions, simmer for a further 3mins, still stirring gently and often, then take off the heat.
Check your pasta and make sure it is al dente, (in Italian literally meaning "to the tooth", pasta that is al dente is not so hard that the pasta is raw inside, nor so soft that it lacks firmness when eaten), as it will taste best that way.
I usually put the pasta in a large deep dish and pour the sauce over it give it a good toss and serve with a little shaved parmesan on top.