- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 4 rashers bacon, chopped
- 1 zucchini, sliced into half circles
- 200g button mushrooms, sliced
- 2 cloves garlic, finely chopped
- 500g fusilli pasta
- 1/4 cup parsley, chopped
- 1/2 packet Perfect Italiano Extra Sharp Parmesan
- 1 large tub (500g) Perfect Italiano Original Ricotta
| - Cook the fusilli according to the packet instructions. Drain the pasta into a colander, reserving 1/2 cup of the cooking water. Set aside
- As the pasta cooks, pour the olive oil into a large fry pan and place over a medium heat. Once hot, add the onion and saute for 2-3 minutes or until the onion begins to soften
- Add the bacon, zucchini, mushroom and garlic, and continue to fry for 4-5 minutes or until the bacon and onion start to turn golden
- Reduce the heat to low, and then add the pasta to the fry pan and stir through to combine. Add the ricotta, reserved hot pasta water, parmesan and parsley
- Season with salt and pepper, and gently stir all ingredients together to coat the pasta
- Serve immediately
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