Fettuccine Carbonara

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3 cups sliced mushrooms
• 1 cup diced lean ham
• 1 small onion, diced
• 1 teaspoon crushed garlic
• 1 (375 ml) can evaporated skim milk
• 3/4 cup skim milk
• 2 (30 g) packets lite mushroom & chive cup a soup
• 2 tablespoons grated parmesan cheese
• 1 tablespoon reduced fat margarine
• 2 tablespoons plain flour
• 1 teaspoon beef stock powder
• salt and pepper
• 300 g dry fettuccine pasta

Recipe

• 1 coat a large not stick pan with cooking spray.
• 2 sauté garlic and onion for 2 minutess.
• 3 toss in ham and cook 2 minutes.
• 4 add sliced mushrooms and cook a further 2-3 minutes.
• 5 remove from pan and set to one side.
• 6 in same saucepan melt margarine, add flour mixing well.
• 7 slowly add in evaporated milk and then skim milk, mixing continually until smooth.
• 8 stir in dry soup mix, stock powder and parmesan cheese.
• 9 return mushroom mixture to pot and combine well, add salt and pepper to taste.
• 10 fill a large saucepan 3/4 full with water add a pinch of salt (optional).
• 11 bring to boil, add pasta, bring back to boil then simmer stirring occasionally to keep pasta separated.
• 12 cook 10 minutes or until pasta is cooked, drain, divide into 4 serves.
• 13 pour sauce over pasta and serve.