I had two cans of mushroom carbonara sauce sitting around. They came free when I bought two bottles of Prego pasta sauce.

The last time I used sauce from a can, my kids didn’t care for the taste. So what was I supposed to do with these two cans? Cook ‘em, of course .

I used:

• 2 cans of Prego mushroom carbonara sauce
• 1 large onion, diced
• 6 slices of back bacon, sliced long
• spaghetti
• 2 tablespoons olive oil
• dried parsley

Boil the spaghetti till al dente. In a non-stick pan, lightly fry the bacon in olive oil for about two minutes. Then add the onions and saute till they become translucent.

Pour in the carbonara sauce. Use a little water to rinse out the cans and pour that in as well. Bring to a simmer and add the spaghetti to the sauce. Mix well. Serve with a sprinkle of parsley.

I prefer mixing the spaghetti in the sauce while it’s still in the pan to spooning the sauce over the spaghetti because I find the sauce is more evenly distributed and sticks better.

Linguine or fettucine would’ve gone better with this sauce but I was fresh out of those so I used spaghetti instead. You can be really flexi with this and use any pasta you like or happen to have sitting around. Enjoy!

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