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#WFD – Creamy Bacon and Mushroom Spaghetti Carbornara
Combine the sauce with the cooked spaghetti, transfer to a serving dish and serve immediately
POLOKWANE – Carbonara is an Italian pasta dish from Rome made with egg, hard cheese, guanciale, and pepper. Spaghetti is the usual pasta, however, fettuccine, rigatoni, linguine, or bucatini are also used.
What’s for Dinner says if you love crispy bacon, then you’ll love it even more after trying this recipe.
Ingredients
- 15ml sunflower oil
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
- 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
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