Time needed: 20 minutes.

Makes 4 servings

500g uncooked fettuccine pasta
3 cups water
2 tbsps salt
1 cup chopped bacon
2 tablespoons salted butter
1 piece medium white onion, minced
1 cup sliced button mushrooms
1 (370ml) can ANGEL KremQueso 
4 tbsps chopped parsley
salt, to taste
ground black pepper, to taste

  1. Prepare pasta

    In a pot over high heat, bring water to a boil and season heavily with salt. Return water to a boil and add the fettuccine pasta. Cook pasta until al dente as instructed in packaging. Drain and set aside.

  2. Prepare bacon

    In a pan over medium heat, fry the chopped bacon until crispy. Remove the crispy bacon bits from the pan and set aside.

  3. Sauté mushrooms

    Remove most of the bacon fat from the pan, leaving about two tablespoons worth of bacon fat in the pan. Add butter and sliced mushrooms. Cook the mushrooms in bacon fat until the mushrooms are lightly toasted.

  4. Add onion

    Add the minced onions and cook until the onions become transparent and tender.

  5. Do the Carbonara hack

    Add ANGEL’s KremQueso and mix well. Bring to a gentle simmer and add the bacon bits and the chopped parsley, reserving a tablespoon of each for garnish.

  6. Sprinkle more bacon and parsley

    Mix in the fettuccine pasta and toss everything together until the pasta is evenly coated in the carbonara sauce. Plate and sprinkle with the remaining bacon bits and parsley, for garnish.

  7. Carbonara hack #2

    While the Carbonara is still hot add an egg yolk per serving to add some richness. Serve immediately.

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