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Photo of Mushroom fettuccine carbonara by WW

Mushroom fettuccine carbonara

9
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy

Ingredients

Olive oil

1 tbs

Shortcut bacon

90 g, (Buy 100g) fat trimmed, chopped

Mushrooms

375 g, sliced

Garlic

1 clove(s), finely chopped

Dry pasta

200 g, fettucine

Frozen green peas

½ cup(s), (60g)

Egg(s)

3 medium

Zucchini

3 medium

Grated parmesan cheese

¼ cup(s), (20g)

Instructions

  1. Heat 1 tsp olive oil in a large non-stick frying pan. Cook bacon, stirring occasionally, for 3 minutes or until light golden. Transfer to a large bowl.
  2. Heat 3 tsp olive oil in same pan. Add mushrooms and garlic. Cook, stirring often, for 3 minutes or until mushroom is tender. Transfer to bowl.
  3. Cook pasta in a large saucepan of boiling salted water, following packet instructions, adding peas in last 2 minutes.
  4. Meanwhile, crack eggs into bowl. Whisk until well combined. Use a spiraliser to prepare zucchini. Add to bowl.
  5. Drain pasta and add immediately to egg mixture. Using 2 dessert spoons, toss mixture, working quickly until well combined and creamy. Season with salt and pepper. Divide among serving bowls. Top with parmesan.

Notes

SERVING SUGGESTION: Salad of mixed salad leaves, tomato and cucumber. TIP: A spiraliser turns zucchini into spaghetti. You can buy one from our online shop. If you don’t have one, use a vegetable peeler to peel zucchini into ribbons and add to pasta in the last minute of cooking.

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