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Photo of Fettuccine boscaiola by WW

Fettuccine boscaiola

Total Time
25 min
10 min
15 min
A lighter fresh take on the Italian classic!


Dry pasta

240 g, fettucine

Fresh red chilli

1 whole, deseeded, thinly sliced

Shortcut bacon

125 g, chopped


400 g, button variety, thinly sliced


2 clove(s), crushed

Reduced-fat evaporated milk

½ cup(s), (125ml)

Chicken stock cube

1 individual, to make 250ml of stock

Fresh flat-leaf parsley

¼ cup(s)

Oil spray

1 x 3 second spray(s)


  1. Cook pasta in a large saucepan of boiling salted water, following packet instructions or until just tender. Drain and return to the pan to keep warm.
  2. Meanwhile, lightly spray a large non-stick frying pan with oil. Heat over medium-high heat and cook chilli, stirring occasionally, for 2 minutes, or until lightly browned. Transfer to a small bowl.
  3. Cook bacon in same pan, stirring, for 3-4 minutes, or until lightly browned. Transfer to a bowl. Add mushroom and garlic to pan and cook, stirring occasionally, for 5 minutes, or until lightly browned. Return bacon to pan. Add milk and stock and bring to the boil. Season with salt and pepper.
  4. Add mushroom sauce to pasta and toss to coat. Top with parsley and chilli to serve.


SERVING SUGGESTION: Salad of tomato, cucumber, red onion and basil, drizzled with balsamic vinegar. VARIATION: Add 1/2 cup of grated parmesan cheese with mushroom sauce in step 4.