INGREDIENTS

  • 55g Slendier soy pasta (or similar chickpea pasta also good check cals)
  • 50g shortcut bacon, diced
  • 1 egg, whisked
  • 1/2 tsp garlic
  • salt + pepper
  • 1/2 cup mushrooms, sliced
  • 1/2 brown onion, diced
  • 1 TB parmesan

METHOD

  1. Cook pasta according to the packet. Set aside.
  2. Heat a frypan over medium heat. Add in onion and garlic and cook until onion is translucent.
  3. Add in the bacon and mushrooms and cook until bacon is crispy and mushrooms have softened.
  4. Add the pasta into the pan with the bacon and allow to reheat. Season with salt and pepper.
  5. Add in the egg, turn the heat off, and stir until thick and creamy (try to avoid it scrambling).
  6. Top with parmesan and serve.

NUTRITIONAL

  • Serves 1
  • 243 calories
  • 12.3g fat
  • 24.6g protein
  • 6.6g carbs