375 g fettuccine pasta
1 tblsp olive oil
125 g packet 98 per cent fat-free bacon chopped
2 cloves garlic crushed
2 leeks trimmed, halved, washed, thinly sliced
2 tblsps finely chopped fresh thyme
150 g button mushrooms trimmed, thinly sliced
150 g swiss brown mushrooms trimmed, thinly sliced
150 g shimeji mushrooms trimmed
300 ml tub light cooking cream
½ bunch fresh thyme to garnish
- Cook pasta in a large saucepan of boiling, salted water until tender. Drain well.
- Meanwhile, heat oil in a large, deep frying pan over a medium heat. Add bacon, cook, stirring occasionally, for about 5 minutes, or until browned. Add garlic, leek and thyme. Cook, stirring occasionally, for about 2 to 3 minutes, or until leek is soft. Add in the mushrooms. Cook, stirring, for 2 minutes, or until soft.
- Place egg and cream in a large jug. Whisk until well combined. Add to pan. Season with salt and pepper. Bring to boil. Stir in pasta.
- Serve immediately. Garnish with thyme sprigs.