Spaghetti with Bacon Egg, Tomatoes and Mushrooms

(SERVES 4)

• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 75 g/3 oz button mushrooms, sliced
• 4 bean rashers (slices) streaky bacon, rinded and diced
• 25 g/1 oz/2 tbsp low-fat spread
• 225 g/8 oz spaghetti
• 30 ml/2 tbsp chopped parsley
• 2 tomatoes, skinned, seeded and chopped
• 2 eggs
• 60 ml/4 tbsp skimmed milk
• Salt and freshly ground black pepper

To serve:

• 20 ml/4 tsp grated Parmesan Cheese
• Mixed leaf Salad

Fry ( sauté) the onion, garlic, mushrooms and bacon in the low-fat spread, stirring, for 2 minutes. Cover reduce the heat and cooked gently for 7 minutes. Meanwhile, cook the spaghetti according to the packet directions, drain to the pan. Add the bacon mixture, parsley and tomatoes and toss over a gentle heat. Whisk together the eggs and milk and add to the pan with the little salt and lots of pepper. Toss over a gentle heat until scrambled but still creamy. Pile on to warmed plates and serve sprinkled with Parmesan cheese with Mixed Leaf Salad.