Servings | serves |
Ingredients
- 375 grams Fettuccine
- 1 tablespoon Cornflour
- 375 ml Light and Creamy Evaporated Milk
- 1/2 cup Chicken Stock
- 3 pieces Short Cut Bacon finely chopped
- 2 cloves Garlic Cloves crushed
- 3 Spring Onions finely shredded
- 6 Button Mushrooms finely sliced
- 1/4 cup Parsley chopped
Ingredients
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Instructions
- Bring a large pan of water to the boil. Add the pasta and cook for 6-8 min or until tender. Drain and return to the pan to keep warm.
- Blend cornflour and 1 tablespoon of milk to a smooth paste. Add remaining milk, stock, and salt and pepper. Spray a non-stick pan with oil and heat over medium-high heat. Add bacon, garlic and onions. Cook for 6 min or until bacon is golden, stirring often.
- Add mushrooms and cook for a further 4 min. Pour over milk mixture. Cook, stirring until thickened. Pour over the pasta in the pot, toss to combine. Season with salt and pepper and garnish with fresh parsley.
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