Difficulty | Serves 4 | Book 4
- Follow cooking instructions on pasta packet, leave to one side.
- Sauté onion, garlic and bacon in a large saucepan that has been coated with cooking spray, until browned
- Place both milks, parmesan cheese, soup sachet and cornflour in a small bowl, whisk together. Add to saucepan, stirring continuously until boiled.
- Fold cooked pasta gently through sauce until heated through. Pepper to taste.
Suitable to be frozen for 2-3 weeks.
The creamy taste in this recipe is not due to high fat sauces but evaporated light milk. You may like to use this product instead of cream in other recipes.