Creamy bacon and mushroom carbonara

If using optional ingredients, please read cooking method fully before starting to cook.

1. Finely dice the bacon and slice the mushrooms. Put to one side.

2. Bring a large pot of salted water to the boil.

3. Start making the sauce before you put the pasta on to cook. Heat oil in a frying pan and fry bacon over a medium-high heat until starting to brown (4-5 minutes). Add the mushrooms to the pan and cook stirring frequently until starting to brown (3-4 minutes). Take off the heat.

4. Cook pasta uncovered for 1 minute less than the packet directions. When pasta is just about cooked, place bacon pan back on the heat. Add Annabel’s Go To Creamy Onion & Garlic sauce to bacon pan with ½ cup milk and bring to a simmer stirring to incorporate pan brownings.

5. Drain cooked pasta into a colander then return it to the cooking pot.

6. Add the sauce and drained pasta along with parmesan. Season with pepper and stir to combine and fully heat through. Add a little more milk as desired to get the sauce to the creamy consistency you like.

To Serve:

Use tongs to divide pasta and sauce between 4 pasta bowls. Enjoy!

Optional:

If using broccoli, cut it into florets and add it to the pasta pot for the last 5 minutes of the pasta cooking time. Lift out with tongs or drain with the pasta and serve on the side. If using flat-leaf parsley, chop coarsely and sprinkle over pasta to serve.