Fettuccine Carbonara - cooking recipe

Ingredients

3 cups sliced mushrooms
1 cup diced lean ham
1 small onion, diced
1 teaspoon crushed garlic
1 (375 ml) can evaporated skim milk
3/4 cup skim milk
2 (30 g) packets lite mushroom & chive cup a soup
2 tablespoons grated parmesan cheese
1 tablespoon reduced fat margarine
2 tablespoons plain flour
1 teaspoon beef stock powder
salt and pepper
300 g dry fettuccine pasta

Preparation

Coat a large not stick pan with cooking spray.
Saute garlic and onion for 2 minutess.
Toss in ham and cook 2 minutes.
Add sliced mushrooms and cook a further 2-3 minutes.
Remove from pan and set to one side.
In same saucepan melt margarine, add flour mixing 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 and combine well, add salt and pepper to taste.
Fill a large saucepan 3/4 full with water add a pinch of salt (optional).
Bring to boil, add pasta, bring back to boil then simmer stirring occasionally to keep pasta separated.
Cook 10 minutes or until pasta is cooked, drain, divide into 4 serves.
Pour sauce over pasta and serve.