Fettuccine Carbonara

Heat a large frying pan over a medium-high heat. Add the middle bacon to the pan and cook for 6-7 minutes or until crispy. Transfer the bacon to a medium bowl. Add a dash of olive oil to the pan if needed and cook the mushroom, zucchini, brown onion and garlic for 4-5 minutes, or until soft. Transfer the vegetables to the bowl with the bacon.

Meanwhile, add the hot water, crumbled chicken stock cubes, milk and fettuccine to a large saucepan. Season generously with cracked black pepper. Ensure the fettuccine is submerged below the liquid. If it isn’t add a little extra water. Cover the saucepan with a lid and bring to the boil. Remove the lid and give it a stir with a wooden spoon to ensure nothing is sticking to the bottom of the pan. Return the lid and reduce the heat to low. Simmer for 10-12 minutes or until the pasta is ‘al dente’. Stir the pasta every 3 minutes to make sure it’s not sticking together or to the base of the saucepan. Remove the lid and simmer for a further 2-3 minutes or until the liquid thickens a little. Once the liquid has been absorbed, stir through the cooked bacon and vegetables and half of the Parmesan cheese. Tip: Be patient, the sauce may not look like it is thickening until the very last minute!