Step 1

Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender.

Step 2

Blend cornflour and 1 tablespoon of evaporated milk to a smooth paste. Add remaining evaporated milk, stock, and salt and pepper.

Step 3

Heat a non-stick frying pan over medium-high heat. Add bacon, garlic and onion. Spray with oil. Cook, stirring, for 6 minutes or until golden. Add mushrooms. Cover. Cook, stirring every minute, for 4 minutes or until mushrooms are tender.

Step 4

Drain pasta. Set aside. Return saucepan to stovetop over medium heat. Add milk mixture. Cook, stirring, for 2 minutes or until sauce just comes to the boil. Add pasta, bacon mixture and parsley. Reduce heat to low. Toss until heated through. Season with pepper. Serve.