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fettuccine tossed in cream sauce with mushrooms and pancetta garnished with Parmesan cheese

Marsala Cream Mushroom Fettuccine with Bacon

  • Author: Spicepaw
  • Total Time: 35 minutes
  • Yield: 2-3 servings 1x


Mushroom fettuccine tossed in a Marsala cream sauce with chunks of smoked pork belly, garlic and fresh thyme. One decadent and sexy pasta dish! #pasta #bacon #mushrooms #cream



250 g (4 cups) fettuccine

200 g (7 oz) Cremini mushrooms (cleaned and sliced thinly)

3 cloves garlic (minced)

200 ml (a little under 7 oz) cream

150 g (5 oz) THICK bacon/pancetta/smoked pork belly

34 sprigs fresh thyme

small handful fresh Italian parsley

120 ml (4 oz) Marsala wine

1 tbsp butter


  1. Cook fettuccine according to directions in a separate pot. Drain. Set aside.
  2. In a medium-large saucepan, melt 1 tbsp of butter over medium heat.
  3. Add chopped pork belly/bacon/pancetta and let cook until slightly brown and the fat has started to crisp.
  4. Add sliced mushrooms, toss together and let cook for 3-5 minutes or until the mushrooms have softened and darkened.
  5. Next, add minced garlic and thyme and cook for a minute or so until fragrant.
  6. Increase heat to medium-high/high and add Marsala wine.
  7. Allow to bubble and reduce by half. Once the alcohol has cooked off, reduce heat to medium/medium-low, add cream and stir together.
  8. Let bubble on low heat for 4-5 minutes or until all flavors have married together.
  9. Turn off heat, add cooked pasta and toss it together with the sauce and a handful of chopped fresh Italian parsley.
  10. Season with salt and pepper to taste. Transfer to a plate, topped with grated Parmesan-Reggiano and dig in.
  • Prep Time: 10
  • Cook Time: 25
  • Category: Pasta
  • Method: sauteing, simmering
  • Cuisine: Italian/French

Keywords: fettuccine, pasta, bacon, cream, Marsala wine, garlic, thyme, parmesan

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