Fettucini Carbonara

Ingredients:

• 500g fettuccini pasta
• 250g 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

Method:

• Cook pasta according 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.