Healthy Carbonara
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 160 g Spaghetti
- 1 tsp Olive oil
- 50 g Bacon
- 1 Egg
- 50 g Parmesan (grated)
- 3 tablespoons 0% fat Greek yogurt
- 80 ml Reserved pasta water
- Fresh basil ((optional; to serve))
Method
- Cook 160 g Spaghetti according to the packet instructions.
- Heat 1 tsp Olive oil in a large pan and cook 50 g Bacon. Once cooked, chop into small pieces and set aside.
- Whisk 1 Egg in a bowl and then add 50 g Parmesan and 3 tbsp 0% Fat Free Greek yogurt. Mix well.
- Once the spaghetti is cooked, drain (reserving some pasta water) and then put it into the pan with the bacon. Add the egg mixture to the spaghetti, stir briskly, so the egg does not scramble.
- Slowly add 80 ml Reserved pasta water a little at a time until the sauce is silky and smooth. You may not need all of the water. Mix gently to coat all of the cooked pasta.
- Serve with chopped basil and a little grated parmesan.