• 300g dried spaghetti pasta 1 (gluten free, optional)
  • 200g middle bacon rashers, sliced
  • 1 small onion, diced
  • 100g button mushrooms, sliced
  • 1 clove garlic, crushed
  • ¾ cup cream
  • ½ cup chicken stock (gluten free, optional)
  • 1 egg
  • ½ cup grated Parmesan Cheese
  • 1 cup Wattie’s frozen Supersweet Corn Kernels
  1. Cook the spaghetti in a large pan of lightly salted boiling water according to packet directions. Drain, rinse and drain again. Set aside.
  2. While the spaghetti is cooking, heat a dash of oil in a large frying pan over medium heat. Add the bacon and onion and sauté until the onion has softened and bacon is almost cooked. Add the sliced mushrooms and garlic and cook for a further minute.
  3. Whisk together the cream, chicken stock, egg and half the grated parmesan. Pour into the pan. Add the Wattie’s frozen Supersweet Corn Kernels and stir over medium heat until the corn is cooked. Season to taste.
  4. Toss through the cooked spaghetti. Heat until the spaghetti is hot. Serve garnished with the remaining grated Parmesan and freshly ground black pepper. Serve with a salad on the side.

Top Tips

Replace Spaghetti pasta with fettucine or penne if wished. If using penne, increase amount to 250g.

Switch it up

  • Replace spaghetti pasta with fettucine or penne, if wished.

Made With

Rate and Review

16 Ratings

Reviews (16)

Grant's Rating
Sara's Review | Rating

Quick and easy to make, very tasty. I'd probably replace the corn with broccoli in the future but that's just me.

Tom's Review | Rating

Super easy and super tasty. This has become a favorite.

Allison's Review | Rating

Meal for one in my house, I am the only one who eats mushrooms,
but was easy to make and full of flavour and lots of left overs for me.

Kaye's Review | Rating

I love so many pasta dishes but this one is way way at the top. I added thinly sliced and lightly cooked beautiful green beans - just made it look so beautiful too. Yum yum!!

Amelda's Review | Rating

Quick, easy & tasty. Replaced the chicken stock with pasta water as I didn't have & still very tasty. Also added some spinach for extra nutrients.

Aimee's Review | Rating

Not keen on this one the corn really doesn’t belong in it,

Reply from The Food in a Minute Team

Dear Aimee,

Thanks for your feedback. If preferred the corn can be omitted from this recipe to suit personal preference.

Regards,
The Food in a Minute Team

Donna's Review | Rating

Quick and easy. A family favourite

Asha's Review | Rating

Super easy recipie and absolutely delicious, the instructions easy to follow my 13 year old can make it no problem. Very affordable ingredients, had everything in my cupboard no need to nip off to the grocery store, a 10 out of 10 for me

Kate's Review | Rating

So delicious and easy to make after being at uni all day!!

Michele's Review | Rating

Needs a little bit more seasoning but over all quick easy dish perfect for a Friday night dinner in front of the tv

Kushla's Review | Rating

My go to dinner, so yummy!

Sheryl's Review | Rating

Love love love this!!! I cut my mushrooms up small and managed to get everyone to eat them. I also used fresh corn as I have some cons to use up.

Debbie's Review | Rating

A hit with the fam

Sarah's Review | Rating

I swapped the corn for capsicum and it turned out quite well. With courgettes still being plentiful from the garden I might add some finely sliced next time

anne's Review | Rating

Easy to make and tasty but I added more vegetables to it.