4 slices bacon, cut into ½” pieces
4 ounces fresh mushrooms, sliced
1 Melissa's shallot, minced
4 ounces fettuccine, uncooked
4 ounces cream cheese, cubed
1/3 cup whole milk
¼ teaspoon garlic powder
½ teaspoon dried basil leaves
¼ cup freshly chopped parsley
Cook bacon until crisp; drain. Add mushrooms and shallots to the skillet, cook and stir about four minutes. Stir in reserved bacon. Set aside.
Meanwhile, cook fettuccine as directed on package in large saucepan; drain. Return fettuccine to saucepan. Stir in cream cheese, milk, garlic powder, basil, and fresh parsley. Cook and stir over medium/low heat until cream cheese melts. Toss bacon mixture with fettuccine mixture. Serve immediately.
Makes two main dish servings.