Creamy Bacon and Mushroom Spaghetti Carbonara
Having guests over for dinner? They won’t be able to resist this Creamy Bacon and Mushroom Spaghetti Carbonara and we’re certain you won’t be able to either. If you love crispy bacon, then you’ll love it even more after trying this recipe.
Feeds
4People
Preparation time
50Min.
Difficulty
easy
Ingredients
- ungrouped
- 200 g durum wheat spaghetti
- 15 ml sunflower oil
- 10 ml crushed garlic
- 1 onion, diced
- 400 g diced bacon
- 1 250g punnet button mushrooms
- 400 ml milk
- 36 g sachet Knorr bacon Carbonara Flavour Pasta sauce
- 45 ml cream
- 15 ml chopped parsley
Preparation method
- ungrouped
- 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
- Better For You Tips: For a healthier spin on this dish replace durum wheat spaghetti with wholewheat spaghetti, cream with yoghurt and add a generous handful of fresh baby spinach leaves to the pot while simmering
Nutrition
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