Bacon and mushroom carbonara

Name: Bacon and mushroom carbonara
Cook time: 25 min
Yield: 2

with baby spinach and toasted almonds

Ready in around 25 mins

RECIPE FACT:

Carbonara is a pasta dish originating from Rome, Italy.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO COOK THE TAGLIATELLE:
Once the water is boiling, add the fresh tagliatelle, gently separating the strands as you add them into the water. Cook for 2-3 mins then drain well into a colander and drizzle with oil to stop from sticking.
2. TO PREPARE THE BACON AND MUSHROOMS:
Roughly chop the Italian parsley leaves, discarding the stalk and set aside. Cut the mushrooms into quarters. Cut the streaky bacon into 2 cm squares.
3. TO PREPARE THE CARBONARA:
Place a large non-stick frying pan over a high heat with a drizzle of oil. Once hot, add the mushrooms and cook for 1 min then add the diced bacon and cook for a further 4-5 mins. Add the carbonara sauce, baby spinach and half of the shaved Parmesan. Bring to a simmer and season with pepper. Add the tagliatelle and gently mix to combine until warmed through.
TO SERVE:
Divide the carbonara tagliatelle between bowls. Sprinkle with the toasted almonds, chopped parsley and the remaining Parmesan.