Fettuccine Carbonara

Natalie Von Bertouch
Cook time 20 minutes
Servings 4


3 cups sliced mushrooms
1 cup diced lean ham
1 medium onion
1.5 tbs crushed garlic
1x375ml can evaporated skim milk
3/4 cup skim milk
2 level tbs grated parmesan cheese
1 level tbs reduce fat margarine
2 level tbs plain flour
1 level tsp beef stock powder
1 level tbs dry soup mix
salt and pepper to taste
300g SAN REMO fettuccine pasta

Fettuccine Carbonara


Coat large non-stick saucepan with cooking spray. Saute garlic and onion for 2 minutes.

Toss in ham and cook for 2 minutes.

Add sliced mushrooms and cook a further 2-3 minutes. Remove from pan and set to one side.

In the same saucepan melt margarine. Add flour & mix well. Slowly add in evaporated milk and then skim milk, mixing continually until smooth. Stir in dry soup mix, stock powder and parmesan cheese. Return mushroom mixture to pot, combine well, add salt and pepper to taste.

Cook SAN REMO pasta and serve