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Mushroom, Bacon and Corn Carbonara
Mushroom, Bacon and Corn Carbonara

Mushroom, Bacon and Corn Carbonara

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Cook Minutes 25 Min
Prep : 10 minutes Cook: 15 minutes DIFF : Easy As
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Home a tad late and still want to rustle up a proper meal for the family? This dish is perfect, you’ll have dinner on the table in 25 minutes. The corn adds a lovely tural sweetness and texture.

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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
300 g dried spaghetti pasta 1 (gluten free, optiol)
200 g middle bacon rashers, sliced
1 small onion, diced
100 g button mushrooms, sliced
1 clove garlic, crushed
¾ cup cream
½ cup chicken stock (gluten free, optiol)
1 egg
½ cup grated Parmesan Cheese
1 cup Wattie’s frozen Supersweet Corn Kernels
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How do I make it ?
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Step 1
Cook the spaghetti in a large pan of lightly salted boiling water according to packet directions. Drain, rinse and drain again. Set aside.
Step 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.
Step 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.
Step 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.
Kraft Kitchen Tips!
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Replace Spaghetti pasta with fettucine or penne if wished. If using penne, increase amount to 250g.
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  • Replace spaghetti pasta with fettucine or penne, if wished.
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