Mushroom fettuccine carbonara

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Mushroom fettuccine carbonara

PREPARATION10 mins

COOK20 mins

SERVE30 mins

8 8 SmartPoints® value per serve

SERVES 2 SERVES 4 INGREDIENTS2 tsp 1 tbs olive oil 60g 125g lean shortcut bacon, fat trimmed, chopped

185g 375g mushrooms, sliced1 garlic clove, finely chopped

100g 200g dried pasta cup (30g) cup (60g) frozen peas

1 3 eggs1 3 zucchini

1 tbs cup (20g) grated parmesan cheese

METHOD1. Heat 1 teaspoon olive oil ( teaspoon oil to serve 2) in a large non-stick frying

pan. Cook bacon, stirring occasionally, for 3 minutes or until light golden. Transfer to a large bowl.

2. Heat 3 teaspoons olive oil (1 teaspoons oil to serve 2) in same pan. Add mushrooms and garlic. Cook, stirring often, for 3 minutes or until mushroom is tender. Transfer to bowl.

3. Cook pasta in a large saucepan of boiling salted water, following packet instructions, adding peas in last 2 minutes.

4. Meanwhile, crack eggs into bowl. Whisk until well combined. Use a spiraliser (see tip) to prepare zucchini. Add to bowl.

5. Drain pasta and add immediately to egg mixture. Using 2 dessertspoons, toss mixture, working quickly until well combined and creamy. Season with salt and pepper. Divide among serving bowls. Top with parmesan.

Serving suggestion: 0 SmartPoints® value salad of mixed salad leaves, tomato & cucumber.Tip: If you don’t have a spiraliser use a vegetable peeler to peel zucchini into ribbons and add to pasta in the last minute of cooking.

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