Creamy bacon, mushroom and pea carbonara
13
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Get the whole family drooling with this creamy pasta perfection
Ingredients
Dry pasta
300 g, spaghetti
Olive oil
1 tbs
Shortcut bacon
125 g, coarsely chopped
Mushrooms
400 g, thinly sliced
Brown onion
1 medium, thinly sliced
Garlic
2 clove(s), crushed
Cornflour
1 tbs
Reduced-fat evaporated milk
185 ml
Frozen green peas
½ cup(s)
Egg(s)
1 medium
Instructions
1
Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain, reserving ⅔ cup (160ml) cooking liquid.
2
Meanwhile, heat half the oil in a large saucepan over medium-high heat. Cook bacon, stirring, for 1–2 minutes or until browned. Transfer to a plate. Cook mushrooms, stirring, for 5 minutes or until golden and tender. Transfer to plate with bacon.
3
Heat remaining oil in same pan over medium-high heat. Cook onion and garlic, stirring, for 5 minutes or until softened.
4
Meanwhile, combine cornflour and half the milk in a small bowl until smooth. Stir in remaining milk. Add to pan with onion mixture and cook, stirring occasionally, for 3 minutes or until mixture starts to boil and thicken. Remove from heat and stir in peas, bacon, mushrooms and egg.
5
Add pasta to sauce and stir to coat. Serve.
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