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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook pasta in a large saucepan as per packet directions until just tender. | 2. Blend cornflour and 1 tbl of evaporated milk until all lumps have dissolved. Add remaining milk, stock and season with salt & pepper. | 3. Heat a non-stick frying pan over medium-high heat. Add bacon and onion and spray lightly with oil. Cook, stirring, for 5 minutes or until golden. | 4. Add garlic to pan and cook another minute. | 5. Add mushrooms, cover, and cook for 4 minutes or until tender, stirring every minute. | 6. Drain pasta and set aside. Place milk mixture in saucepan used for pasta and place over medium heat. Cook, stirring, until sauce just comes to the boil. | 7. Reduce heat to low and add pasta, bacon mixture and parsley. Toss until heated through and serve with parmesan cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fettuccine pasta	400			10086.6667	0.0	2244.0	56.6667
cornflour	3	teaspoons		10086.6667	0.0	2244.0	56.6667
milk	250	ml	evaporated	583.2925	14.0497	5.8076	60.4595
chicken broth	125		low sodium	9765.0	236.25	1392.3	327.6
shortcut bacon	125	g	chopped	10086.6667	0.0	2244.0	56.6667
garlic clove	2		crushed	10086.6667	0.0	2244.0	56.6667
brown onion	1		chopped	-	-	-	-
olive oil cooking spray			flavored	10086.6667	0.0	2244.0	56.6667
button mushroom	150		sliced	10086.6667	0.0	2244.0	56.6667
flat leaf parsley	1/4	cup	chopped	10086.6667	0.0	2244.0	56.6667
salt pepper				10086.6667	0.0	2244.0	56.6667
parmesan cheese				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.