Components:
- 200 grams bacon
- grated cheese
- one smaller can condensed cream of mushroom
- dried basil
- 10 ounces fettuccine
- floor black pepper
- one compact can sliced mushroom
- dried oregano powder
- two/3 cup frozen environmentally friendly peas
Instructions:
- Bring a pot of water to boil on medium heat, incorporate salt and fettuccine, cook for about nine minutes.
- In the meantime, brown bacon in a pan over medium significant warmth. Drain on paper towels and set aside.
- Pour the oil out of the pan, saute mushroom for about a minute then pour a can of cream of mushroom, incorporate a cup of drinking water. Season with ground black pepper and oregano and/or basil, bring to boil incorporate green peas and a bit of grated cheese.
- Flavor it first before including the cheese since the cream of mushroom is now salty. Add the cooked fettuccine, combine then crumble the bacon into the pasta.
- Serve.