Fettucine Boscaiola (a low-fat version)

Fettucine Boscaiola (a low-fat version)

 

Boscaiola is one of our favourite meals but not one I cook often if at all cause it can be very fattening (it usually uses full cream and lots of cheese). However, I came across this low-fat version that uses Carnation Light and Creamy Evaporated Milk instead of cream, and less cheese, and it was actually quite tasty!

Time Taken?: This really is VERY quick. You could do it in 15 minutes, but allow 20 altogether including chopping.

2 year old friendly?: Yes, but I cooked him a smaller bite sized pasta instead of the fettucine as it's more manageable for him (I did macaroni curls).

Serves about 5 or 6 (we got 4 big adult serves and 2 child sized serves out of it. Great for left overs!).

INGREDIENTS
1 packet dry fettucine
6 rashers of rindless lean bacon, chopped.
3-4 spring onions, finely sliced.
2 cups mushrooms, sliced
1.5 cups carnation light and creamy evaporated milk
1.5 tablespoons cornflour
Some grated parmesan cheese, to serve.
Olive oil spray or 1 tablespoon olive oil (i have scan pans and so can't use oil spray, but if you can it will save the calories)

METHOD
Cook pasta according to packet instructions. When al- dente, drain.
Meanwhile, heat oil or oil spray in a large fry pan. Add bacon and onion and cook for 3 minutes.
Add mushrooms and cook for a further minute until mushrooms soften.
Add combined evaporated milk and cornflour. Bring to the boil, stirring, then remove from heat and add it to the pasta, combining it well.
Serve with a sprinkling of parmesan cheese.