Serves 4

2 teaspoons olive oil
1 onion, finely chopped
150 grams mushroom, chopped
2 cloves garlic, crushed
1 tablespoon cornflour
500 ml low fat evaporated milk
200 grams lean bacon (shortcut), cut into strips
2 tablespoons chopped parsley

1. Heat oil in a non stick pan.
2. Trim bacon of any visible fat.
3. Brown onions, bacon and mushroom until soft.
4. Add garlic and saute´ for a minute, then add 400 ml of the evaporated milk.
5. Make a smooth paste with the remaining milk and cornflour. Add this to the mixture, stirring continuously. Allow the sauce to thicken.

Serve over pasta and sprinkled liberally with parsley accompanied by a green salad.