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- 300g Extra Special Fettuccine
- 295g can Batchelors Cream of Mushroom Condensed Soup
- 300g can Chosen by you Garden Peas, drained
- 3 slices turkey bacon, chopped
- Pinch of ground nutmeg
- 50g Parmesan, grated
Cook the pasta in a large pan of boiling water for 10-12 mins and drain.
Meanwhile, heat the mushroom soup in a pan with the peas and 100ml cold water. Simmer for 5 mins.
Dry-fry the bacon pieces in a non-stick frying pan for 4 mins. Set to one side.
Stir the heated soup and peas into the pasta. Mix well. Serve topped with the bacon, a pinch of ground nutmeg and the Parmesan.