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Fettuccine Carbonara

This easy pasta recipe by Natalie Von Bertouch only takes 20 minutes.


  • 3 cups sliced mushrooms

  • 1 cup diced lean ham

  • 1 medium onion

  • 1.5 tbs crushed garlic

  • 1x375ml can evaporated skim milk

  • 3/4 cup skim milk

  • 2 level tbs grated parmesan cheese

  • 1 level tbs reduce fat margarine

  • 2 level tbs plain flour

  • 1 level tsp beef stock powder

  • 1 level tbs dry soup mix

  • salt and pepper to taste

  • 300g SAN REMO fettuccine pasta


  • 1.

    Coat large non-stick saucepan with cooking spray. Saute garlic and onion for 2 minutes.

  • 2.

    Toss in ham and cook for 2 minutes.

  • 3.

    Add sliced mushrooms and cook a further 2-3 minutes. Remove from pan and set to one side.

  • 4.

    In the same saucepan melt margarine. Add flour & mix well. Slowly add in evaporated milk and then skim milk, mixing continually until smooth. Stir in dry soup mix, stock powder and parmesan cheese. Return mushroom mixture to pot, combine well, add salt and pepper to taste.

  • 5.

    Cook SAN REMO pasta and serve

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