Veggie Packed
Carbonara
What you need
- 1 cup Pauls PhysiCAL Low Fat Milk
- 150g fettuccine
- 2 egg yolks, lightly beaten
- 150g button mushrooms, sliced
- 80g lean bacon shortcuts, trimmed and cut into strips
- 1/2 cup frozen peas, cooked
- 1/4 cup finely grated Parmesan cheese, plus extra, to serve
- 1 small brown onion, finely chopped
- 1 cup packed baby spinach
- 1 clove garlic, crushed
- 1 teaspoon olive oil
- 2 teaspoons fresh thyme leaves
- 3 teaspoons cornflour
- Freshly ground black pepper
How To Make It
- Heat oil in a frying pan over a medium heat. Add onion and cook, stirring occasionally until soft. Add garlic, bacon, mushrooms and thyme and cook 7 minutes. Add half the spinach and stir until just wilted. Set aside and keep warm.
- Cook fettuccini as directed on pack. Meanwhile, place cornflour in a saucepan and slowly blend in milk. Stir over a medium heat until simmering, then simmer, stirring, for 1 minute. Remove from heat. Add eggs and whisk to combine, then add cheese and whisk until smooth.
- Add fettuccini, sauce and peas to bacon mixture and stir to combine. Season with pepper. Serve topped with remaining spinach leaves and grated Parmesan cheese.
