Members Recipes
Creamy Bacon & Mushroom Carbonara
Serves: 4
Per Serving
| Cal | Fatg | Carbg | Protg |
|---|---|---|---|
| 309 | 8.8g | 45.1g | 15.4g |
Ingredients:
250g whole wheat spaghetti
6 slices extra lean bacon fat removed & thinly sliced
140g small mushrooms
1 tbsp olive oil
1 tsp wholegrain mustard
2 tbsp vegetable stock
30g grated extra mature cheddar
3 tsp cornflour
Method:
1. Bring a large pan of lightly salted water to the boil.
2. Add spaghetti and cook until Al Dente.
3. Heat a non stick frying pan add the bacon and cook until browned.
4. Add the mushrooms and oil, cook for 2 minutes.
5. Stir in the mustard and stock, cook for 3 minutes.
6. Reduce heat, add the cheese and stir until melted. Blend the cornflour with 2 tbsp of water, add to the pan until the mixture becomes quite thick.
7. Remove the pan from the heat and let cool slightly.
8. Drain the pasta and return to the warm pan, pour the carbonara sauce over the spaghetti and mix together.
9. Divide between 4 bowls and serve.
250g whole wheat spaghetti
6 slices extra lean bacon fat removed & thinly sliced
140g small mushrooms
1 tbsp olive oil
1 tsp wholegrain mustard
2 tbsp vegetable stock
30g grated extra mature cheddar
3 tsp cornflour
Method:
1. Bring a large pan of lightly salted water to the boil.
2. Add spaghetti and cook until Al Dente.
3. Heat a non stick frying pan add the bacon and cook until browned.
4. Add the mushrooms and oil, cook for 2 minutes.
5. Stir in the mustard and stock, cook for 3 minutes.
6. Reduce heat, add the cheese and stir until melted. Blend the cornflour with 2 tbsp of water, add to the pan until the mixture becomes quite thick.
7. Remove the pan from the heat and let cool slightly.
8. Drain the pasta and return to the warm pan, pour the carbonara sauce over the spaghetti and mix together.
9. Divide between 4 bowls and serve.
