Spaghetti with Mushroom, Bacon and Lean Mayo Sauce

Method

1. Boil the spaghetti in salted water with a little oil for 7 to 8 minutes until tender, then drain and toss with 1 teaspoon olive oil so it does not dry out. Keep a little of the pasta water.
2. Halve the enoki mushrooms and pull them apart, and slice the straw and shiitake mushrooms thinly.
3. Cut the smoked pork belly into 1cm pieces, halve the green peas, finely chop the cilantro, and cut half the chili finely and the other half into strips.
4. Mix the sauce: stir 2 tablespoons Lean Mayo with 2 teaspoons soy sauce, 1 tablespoon white wine, 1/2 teaspoon seasoning powder, 1/3 teaspoon ground pepper and 1 teaspoon minced chili.
5. Fry the garlic in olive oil until fragrant, add the smoked pork belly and stir until it firms up, then add the mushrooms with 2 tablespoons wine and cook through.
6. Add the green peas and the sauce along with 2 tablespoons of the pasta water, toss the spaghetti through until coated and turn off the heat.
7. Turn out onto a plate, spoon the remaining sauce over the top and finish with green peas and strips of chili.

Tips

• Keep the sauce off a long stint over the flame, since medium heat and an early finish hold its aroma.
• A splash of pasta water carries the seasoning into the strands and keeps the sauce from drying out.
• The three mushrooms can be swapped for oyster or button mushrooms depending on what the market has.
• Tossing the pasta with a little olive oil straight after boiling keeps the strands separate.
• Add the Lean Mayo last, toss quickly and take the pan off the heat.