Herby Mushroom & Bacon Creamy Fettuccine

• Half-fill a large saucepan with boiling water. 
• Cook fettuccine in boiling water over high heat until ‘al dente’, 9 minutes.
• Reserve some pasta water (see ingredients). 
• Drain fettuccine, then return to saucepan. 

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre. 

• While the pasta is cooking, in a large frying pan heat a drizzle of olive oil over medium-high heat. Add bacon, mushrooms, sliced leek and the butter and cook, stirring until softened, 6-8 minutes.
• Add garlic paste and herb & mushroom seasoning and cook until fragrant, 1 minute. 

• Reduce heat to medium, then add cream, the reserved pasta water and chicken-style stock powder.
• Stir to combine and simmer until slightly thickened, 1-2 minutes. 

• Add cooked fettuccine and toss to combine. Season to taste with salt and pepper. 

Little cooks: Help toss the pasta in the sauce!