This is a lighter, easier and healthier version than the traditional dish.
4 - 5 oz (112 - 140 g) dry fusilli, or gluten-free noodles
3⁄4 cup low-fat milk
1⁄4 cup grated Parmesan cheese
1⁄8 tsp Sea Salt
1⁄8 tsp Black Pepper
- Cook pasta according to package directions. Drain, then set aside.
- In a small bowl, combine remaining ingredients.
- Heat frying pan over medium heat. Add milk mixture and pasta, and toss gently to coat. Stir constantly, for approximately 2–3 minutes, or until sauce is a little thicker.
- Spoon into bowls. For more bacon flavour, top with extra pinches of CCB Dip Mix.