Fettucini Carbonara

I’d say Fettucini Carbonara is one of those classic flavours but I love it as its so quick to make and a nice and cheap weekday family meal.


  • 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


  • 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.
The kids are going to want you to serve this with some crispy garlic bread but I suggest adding a side of green beans.  Even if they eat them with their fingers!
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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