Prep Time: 10 mins
Cooking Time: 15 mins
Serves: 1
Ingredients
60 grams dried fettuccine
1 bacon rasher, lean & trimmed, diced (27 grams)
1 cups mushrooms, sliced (75 grams)
1 spring onion, sliced (15 grams)
salt
pepper
1 cloves garlic, diced (3 grams)
1 tbsp grated Parmesan (12 grams)
1 tbsp corn flour (10 grams)
1/4 cup long-life reduced-fat coconut milk (62.5 mls)
1 free-range egg, beaten (50 grams)
Method
Step 1.
Cook pasta as per packet instructions. When ready, drain and return pasta to the pan you cooked it in.
Step 2.
Heat a frying pan to medium-high. Add bacon and cook for 3-4 minutes or until starting to turn golden and crispy.
Step 3.
Add mushrooms and most of the spring onion (leave aside some onion for a garnish). Cook for a further 4-5 minutes, until mushrooms, are tender and start to release their juices. Season with salt and pepper.
Step 4.
Add garlic and cook for a further minute. Remove frying pan from the heat.
Step 5.
In a bowl combine half the Parmesan, the corn flour and the coconut milk. Pour this mix into the hot pasta in the saucepan. Add the egg and stir to combine.
Step 6.
Place the saucepan with the pasta over low heat, and stir to combine all ingredients, until the sauce starts to thicken. Sprinkle over a little more corn flour if the sauce is too runny.
Step 7
Add the bacon and mushroom mix and combine well.
Step 8
Place in a serving bowl and top with remaining spring onion and Parmesan.
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