Spaghetti with creamy bacon and mushroom sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 300 | grams | Spaghetti or penne |
| 4 | Lean bacon rashers; chopped | |
| 1 | pack | MAGGI White Sauce Mix |
| ¾ | cup | Water |
| 1 | 150 millilit CARNATION Light Evaporated Milk | |
| 1 | teaspoon | MAGGI Mushroom Stock Powder |
| 200 | grams | Mushrooms; sliced |
| 2 | tablespoons | Chopped parsley |
Directions
Cook the pasta following the packet directions.
Heat a non-stick pan. Add the bacon and cook for 2-3 minutes.
Combine the sauce mix, water, evaporated milk and stock powder.
Add to the pan and bring to the boil, stirring.
Add the mushrooms, then simmer for 5 minutes. Stir occasionally.
Season with black pepper and stir in the parsley.
Drain the pasta. Combine with the sauce and toss well before serving.
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