Ingredients
- 200g durum wheat spaghetti (any spaghetti works as well)
- 15ml sunflower oil
- 10ml crushed garlic
- 1 onion, diced
- 400g diced bacon
- 1 250g punnet button mushrooms (optional)
- 400ml milk
- 1 x Knorr Bacon Carbonara Flavour Pasta Sauce
- 45ml cream (this recipe works just as well without cream)
- 15ml freshly chopped parsley
Method
Bring a large pot of salted water (1.2 litre water with 7.5ml salt) to the boil and cook the spaghetti until al dente (cooked but still firm to the bite) then drain and set aside.
Heat oil in a large pot or deep pan and fry the garlic and onion until soft.
Add the diced bacon and fry until cooked and starting to become crispy.
Add the mushrooms and cook for 5 minutes.
Add the milk and stir in the contents of the sachet of Knorr Bacon Carbonara Pasta Sauce.
Allow to simmer on a low heat for 10 minutes stirring occasionally.
Remove from the heat and stir through the cream and the chopped parsley.
Combine the sauce with the cooked spaghetti, transfer to a serving dish and serve immediately.