- 500g fettuccine pasta
- 300g pasture fed bacon, thinly sliced
- 300g mushrooms, sliced
- 120g spring onions (save a couple of sprigs for serving)
- 4 cloves garlic, crushed
- 1 cup Parmesan, grated
- 360ml coconut milk
- 6 eggs, lightly beaten
- 1/4 cup, cornflour
- 1 cup spinach leaves
- salt and pepper to taste
- Cook pasta accordingly to instructions.
- Heat 1 tsp oil in a frypan and add bacon and cook until crispy. Add mushrooms, spring onions and garlic and saute until onions are soft. Set aside.
- Mix 3/4 cup Parmesan with coconut milk in a jug.
- Drain pasta once cooked and return to saucepan. Add beaten egg and mix, then add coconut milk mixture and mix until all combined.
- Sprinkle cornflour over pasta and stir over low heat until it starts to thicken. Add in bacon mixture and spinach and stir gently.
- Serve with remaining parmesan and spring onions sprinkled on top.
This recipe serves six people.