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

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 natural sweetness and texture.

Makes 4
Prep Time 10 minutes
Cook Time 15 minutes
Easy As
Ingredients
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

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
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.
Tips
Switch It Up
Replace spaghetti pasta with fettucine or penne, if wished.
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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, optional)
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, optional)
1 egg
½ cup grated Parmesan Cheese
1 cup Wattie’s frozen Supersweet Corn Kernels
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