Ingredients 2 tablespoons of vegetable oil
1 teaspoon of butter
1 brown onion
4 cloves of garlic
150g of bacon
250g of mushrooms
2 tablespoons of plain flour
2 cups of low fat milk
100ml of water
1/4 cup of grated Parmesan cheese
1/2 teaspoon of of nutmeg
Pinch of salt
Pinch of white pepper
Cracked black pepper
Bunch of parsley
First, cook the pasta in boiling water according to the packet directions.
Finely dice the onion and bacon. Slice the mushrooms and crush the garlic.
Heat the oil and butter in a large nonstick pot and saute the onion, garlic and bacon until golden brown. Then add the mushrooms and cook for 5 minutes or until tender.
Add water to the pot and sprinkle the flour in while stirring for 5 minutes.
Gradually add the milk, salt and pepper and increase the heat to high. Continuously stir for 10 minutes or until the sauce thickens then add nutmeg and Parmesan cheese.
When the pasta is cooked, drain well and transfer to a serving bowl. Add 3 large spoons of carbonara sauce and toss well.
Serve the pasta in a bowl, top with sauce, cracked pepper and garnish with parsley.