Creamy mushroom, bacon and basil spaghetti

Cook the spaghetti in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.

Meanwhile, combine the cornflour and water in a small bowl. Heat a medium non-stick frying pan over medium-high heat. Add the bacon and cook, stirring, for 3-5 minutes or until golden brown. Add the mushroom and garlic and cook, stirring occasionally, for 5 minutes or until mushroom softens. Add the evaporated milk and stock. Bring to the boil. Add the cornflour mixture and cook, stirring, for 3-5 minutes or until mixture thickens slightly. Remove from heat. Taste and season with pepper.

Add the mushroom mixture to the spaghetti and toss until well combined. Divide the spaghetti among serving bowls. Sprinkle with parmesan and basil, and serve immediately.