Creamy Bacon & Mushroom Carbonara Bake

Instructions

1. Preheat the oven to 180°C fan / 200°C / Gas Mark 6.
2. Cook the pasta according to the packet instructions until al dente, then drain, reserving a small splash of pasta water.
3. In a bowl, beat the eggs and stir in half of the Cheddar and half of the Parmesan.
4. Meanwhile, spray a large frying pan with low-calorie cooking spray and gently fry the onion for a few minutes until softened.
5. Add the chopped bacon and cook until lightly golden, then stir in the garlic and mushrooms and cook until softened.
6. Reduce the heat to low and stir through the crème fraîche and chopped parsley.
7. Add the cooked pasta to the pan and mix everything together. If the sauce feels too thick, add a splash of the reserved pasta water.
8. Keeping the heat low, pour in the egg and cheese mixture and stir quickly until everything is coated in a creamy sauce.
9. Season with salt and black pepper to taste.
10. Transfer the pasta mixture to an ovenproof dish and top with the remaining Cheddar and Parmesan.
11. Cover loosely with foil and bake for 10 minutes. Remove the foil and bake for another 10 minutes until golden and bubbling.
12. Serve hot with a large salad or vegetables.