• Brown bacon-add garlic and cook till fragrant
• Put bacon, mushrooms, onions & soup into slow cooker. Add the water.
• Chop the Philly Cheese and add to slow cooker
• Put in a good shake of dried parsley
• Stir well to combine
• Cook on LOW for 4.5 hours.
• Put fettuccine in a heatproof bowl and cover with boiling water.
• Continue stirring until all fettuccine is in the water. Cover and leave for 5 minutes, stirring once or twice
• Drain fettuccine and add to slow cooker, stir gently to combine.
• Cover and cook for a further 15-20 minutes. Stir occasionally to ensure pasta is fully coated in sauce.
• Take lid off, add Parmesan cheese, stir through and serve.

Notes

• After adding the pasta, you may wish to add a bit of water to make a saucier sauce (don't add too much at once)
• You can use any pasta you wish with this recipe
• If you do not want to half cook the pasta, just put it on raw and cook for at least 1 hour (I recommend half cooking first though)
• I made this in my 5L slow cooker.