Creamy Bacon and Mushroom Spaghetti Carbonara

Creamy Bacon and Mushroom Spaghetti Carbonara

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Creamy Bacon and Mushroom Spaghetti Carbonara

  • Recipe serves4-6
  • Preparation time15 minutes
  • Cooking time35 minutes

Ingredients

  • 200 g durum wheat spaghetti
  • 15 ml sunflower oil
  • 10 ml crushed garlic
  • 1 onion, diced
  • 400 g diced bacon
  • 1 punnet (250 g ) button mushrooms
  • 400 ml milk
  • 1 sachet KNORR Bacon Carbonara Pasta Sauce
  • 45 ml cream
  • 15 ml freshly chopped parsley

Method

  • Bring a large pot of salted water (1.2 lt water with 7.5 ml salt) to the boil and cook the spaghetti until al dente (cooked but still firm to the bite) then drain and set aside
  • Heat oil in a large pot or deep pan and fry the garlic and onion until soft
  • Add the diced bacon and fry until cooked and starting to become crispy
  • Add the mushrooms and cook for 5 minutes
  • Add the milk and stir in the contents of the sachet of KNORR Bacon Carbonara Pasta Sauce
  • Allow to simmer on a low heat for 10 minutes stirring occasionally
  • Remove from the heat and stir through the cream and the chopped parsley
  • Combine the sauce with the cooked spaghetti, transfer to a serving dish and serve immediately
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