1 teaspoon olive oil
1 small brown onion, finely chopped
1 clove garlic, crushed
80g lean bacon shortcuts, trimmed and cut into strips
150g button mushrooms, sliced
2 teaspoons fresh thyme leaves
1 cup packed baby spinach
3 teaspoons cornflour
1 cup Pauls PhysiCAL low fat milk
2 egg yolks, lightly beaten
1/2 cup frozen peas, cooked
1/4 cup finely grated Parmesan cheese, plus extra, to serve
Freshly ground black pepper
Heat oil in a frying pan over a medium heat. Add onion and cook, stirring occasionally until soft. Add garlic, bacon, mushrooms and thyme and cook 7 minutes. Add half the spinach and stir until just wilted. Set aside and keep warm.
Cook fettuccini as directed on pack. Meanwhile, place cornflour in a saucepan and slowly blend in milk. Stir over a medium heat until simmering, then simmer, stirring, for 1 minute. Remove from heat. Add eggs and whisk to combine, then add cheese and whisk until smooth.
Add fettuccini, sauce and peas to bacon mixture and stir to combine. Season with pepper. Serve topped with remaining spinach leaves and grated Parmesan cheese.
This recipe was provided my Maureen Partridge on behalf of Pauls PhysiCAL Milk.