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Fettuccine Carbonara

Recipe: Fettucini Carbonara


  • 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.

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