Fettucine Boscaiola - cooking recipe

Ingredients

14 oz fettuccine
1 tbsp cornstarch
1 (14 oz) can light evaporated milk
1 None chicken boullion cube, crumbled
2 tsp reduced-fat olive oil spread
4 slices bacon, cut into thin strips
2 cloves garlic, peeled and crushed
1 None onion, peeled, halved, thinly sliced
7 oz button mushrooms, thickly sliced
2 tbsp chopped fresh chives

Preparation

Cook pasta in a large pot of boiling salted water for 8 mins, or until tender. Drain and return to pot.
Meanwhile, whisk cornstarch with 2 tbsp of the evaporated milk in a bowl until a smooth paste forms. Whisk in remaining evaporated milk, bouillon cube and 1/3 cup water. Season with salt and black pepper.
Melt spread in a frying pan over high heat. Add bacon, garlic and onion and cook, stirring, for 3 mins, or until golden and soft. Add mushrooms and cook, stirring, for 2 mins, or until mushrooms are tender. Add milk mixture and cook, stirring, until mixture boils and thickens. Add sauce and 2 tbsp chives to pasta in the pot and toss to combine. Season. Serve pasta topped with remaining chives.