Light and creamy carbonara pasta

Recipe from: 16 August 2010

Ingredients 12
Servings 4
Time 8 mins

Ingredients

  • 250
    g
    fettucini/linguine pasta
  • 15
    ml
    olive oil
  • 2
    cloves of garlic, crushed
  • 1
    onion, chopped
  • 125
    g
    bacon, chopped
  • 500
    ml
    mushrooms, sliced
  • 125
    ml
    baby marrow, sliced
  • 1
    can Nestlé Ideal Lite Evaporated Milk
  • 15
    ml
    corn flour
  • 30
    ml
    fresh parsley, chopped
  • salt and pepper to taste
  • 30
    ml
    parmesan cheese, grated
 

Method

12 mins
 
Cook pasta according to directions on pack, drain and set aside.
While pasta is cooking, heat oil in a pan, add garlic, onion and bacon and cook for 3-4 minutes till golden brown.
Add mushrooms and baby marrow and cook for a further 1-2 minutes.
Combine IDEAL LITE and corn flour, add to the pan and bring to the boil stirring.
Add fresh parsley and season to taste.
Stir in cooked pasta and remove from heat.
Sprinkle with parmesan cheese and serve immediately.
 

Read more on: pork  |  shallow-fry
 

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