This healthy pasta is quick to whip up and packed full of flavour. 


  • 1 teaspoon olive oil

  • 1 small brown onion, finely chopped

  • 1 clove garlic, crushed

  • 80g lean bacon shortcuts, trimmed and cut into strips

  • 150g button mushrooms, sliced

  • 2 teaspoons fresh thyme leaves

  • 1 cup packed baby spinach

  • 150g fettuccine

  • 3 teaspoons cornflour

  • 1 cup low fat milk

  • 2 egg yolks, lightly beaten

  • 1/2 cup frozen peas, cooked

  • 1/4 cup finely grated Parmesan cheese, plus extra, to serve

  • Freshly ground black pepper


  • 1.

    Heat oil in a frying pan over a medium heat. Add onion and cook, stirring occasionally until soft. Add garlic, bacon, mushrooms and thyme and cook 7 minutes. Add half the spinach and stir until just wilted. Set aside and keep warm.

  • 2.

    Cook fettuccini as directed on pack. Meanwhile, place cornflour in a saucepan and slowly blend in milk. Stir over a medium heat until simmering, then simmer, stirring, for 1 minute. Remove from heat. Add eggs and whisk to combine, then add cheese and whisk until smooth.

  • 3.

    Add fettuccini, sauce and peas to bacon mixture and stir to combine. Season with pepper. Serve topped with remaining spinach leaves and grated Parmesan cheese.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 705kj
  • Fat Total 28g
  • Saturated Fat 10g
  • Protein 32g
  • Carbohydrate 81g
  • Sugar 15g
  • Sodium 579mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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From Maureen Partridge’s Meal & Exercise Plan for Healthy Bones
Created with Pauls PhysiCAL

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