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Spaghetti Carbonara

Quick, easy, and healthy – this spaghetti carbonara is a recipe the whole family will enjoy and can be cooked in less than 30 minutes!


200g uncooked Vetta high-fibre spaghetti

Extra Virgin Olive Oil Spray

150g onion, finely diced

100g celery, diced

170g shortcut bacon (fat and rind removed)

150g button mushrooms, quartered (~10cm cubes)

1 garlic clove, finely diced or use 1 tsp minced garlic

1 tbsp cornflour

560ml Carnations Light & Creamy Evaporated Milk (1 x 375ml can and 1 x 185ml can)

40g spinach

2 tbsp chopped parsley

Black pepper to taste


  1. Cook pasta in a large saucepan of boiling water as per packet directions
  2. Meanwhile, heat a large non-stick fry-pan over medium to high heat. Once heated add oil, onion, celery, bacon and mushrooms and cook for 3 minutes until lightly golden
  3. Add garlic and cook for a further minute
  4. Place corn flour in a small bowl and gradually add 1/3 cup carnations milk, stirring until smooth
  5. Add the remaining carnations milk to the pan, then gradually add the corn flour mixture, stirring constantly. Keep stirring for about four minutes or until the sauce boils and thickens
  6. Stir in the spinach and parsley and season to taste