Name: Light boscaiola
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 400 gram fettuccine; 1 tablespoon cornflour; 375 millilitre can light evaporated milk; 1 small chicken stock cube; 1/3 cup water; 2 teaspoon reduced-fat olive oil spread; 4 short-cut bacon rashers, rind removed, fat trimmed, thinly sliced; 2 clove garlic, crushed; 1 white onion, halved, thinly sliced; 200 gram button mushrooms, thickly sliced; 1/4 cup chopped chives

Light boscaiola

Serves 4

Prep

10M

Cook

15M

Total

25M

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Ingredients

400 gram fettuccine

1 tablespoon cornflour

375 millilitre can light evaporated milk

1 small chicken stock cube

1/3 cup water

2 teaspoon reduced-fat olive oil spread

4 short-cut bacon rashers, rind removed, fat trimmed, thinly sliced

2 clove garlic, crushed

1 white onion, halved, thinly sliced

200 gram button mushrooms, thickly sliced

1/4 cup chopped chives

Method

1.Cook pasta in a large saucepan of boiling salted water for 8 minutes or until tender. Drain; return to pan.

2.Meanwhile, whisk cornflour with 2 tablespoons of the evaporated milk in a bowl until a smooth paste forms. Whisk in remaining evaporated milk, crumbled stock cube and water. Season.

3.Melt spread in a frying pan over high heat. Add bacon, garlic and onion; cook and stir for 3 minutes or until golden and soft. Add mushroom; cook and stir for 2 minutes or until mushroom is tender. Add milk mixture; cook, stirring, until mixture boils and thickens. Add sauce and 2 tablespoons of the chives to pasta in pan; toss to combine. Season. Serve pasta topped with remaining chives.

You can use any long pasta shape, such as spaghetti, angel hair or pappardelle. To avoid lumps forming in the sauce, stir it constantly while cooking.
Note

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