I have a healthier version of cabonara which I made for the first time last night, it was delicious!

Preparation Time
15 minutes

Cooking Time
15 minutes

Ingredients (serves 4)
375g dried fettuccine pasta or penne pasta
250g short cut bacon diced
500g button mushrooms, halved
1 onion diced
5g reduced-fat dairy spread
40g (1/4 cup) plain flour
560ml (21/4 cups) skim milk
1/4 cup of philadelphia cooking cream
30g (1/3 cup, lightly packed) coarsely grated Bega So-Light Vintage reduced-fat cheddar
1/3 cup shredded parmesan
Shaved parmesan, to serve

Method
Cook pasta in a saucepan of boiling water following packet directions or until al dente.

Meanwhile, heat a non-stick frying pan over medium-high heat. Add bacon, onion and mushroom and cook for 2-3 minutes or until tender. Transfer to a plate.

Melt the spread in a saucepan over medium heat. Add the flour and cook, stirring, for 30 seconds or until combined. Remove from heat. Gradually whisk in milk and cream until combined. Place over medium heat and cook, stirring, for 3-5 minutes or until mixture boils and thickens. Add the cheddar and shredded parmesan and stir until melted.

Add the pasta mixture and the bacon mixture to the pan and stir until combined. Divide among serving bowls. Season with salt and pepper and top with shaved parmesan to serve.