This carbonara recipe has half the fat and 125 fewer calories compared to a typical carbonara. The residual heat of the spaghetti partially cooks and thickens the egg.
Ingredients
- 400g dried spaghetti
- 2 tsp olive oil
- 6 rashers back bacon, rind and fat removed, chopped
- 1 garlic clove, lightly squashed
- 3 medium free-range egg yolks
- 5 tbsp low-fat fromage frais
- 50g Parmesan, grated
- ½ tbsp chopped fresh flatleaf parsley
Method
- 1. Bring a large pan of salted water to the boil and cook the spaghetti according to the pack instructions (normally 10-12 minutes).
- 2. Meanwhile, in another large frying pan, heat the oil and fry the bacon with the squashed garlic clove, until the bacon starts to brown. Remove the garlic clove from the pan with
- a slotted spoon and discard. Turn the heat off but keep the pan warm until the spaghetti is cooked.
- 3. While the bacon is cooking, mix together the egg yolks, fromage frais, half the Parmesan, the parsley and some seasoning in a bowl.
- 4. Using tongs, transfer the cooked, drained spaghetti to the pan with the still-warm bacon. Pour in the egg mixture, moving the spaghetti with the tongs to coat the pasta and thicken the egg mixture.
- 5. Taste and adjust the seasoning if need be, then serve the spaghetti carbonara sprinkled with the remaining grated Parmesan.
Nutritional info
Per serving: 518kcals, 15.3g fat (5.6g saturated), 24.4g protein, 75.3g carbs, 4.1g sugar, 1.3g salt
Chef's tip
Please note: contains raw egg. For a more authentic dish, use pancetta instead of bacon. Wholewheat pasta will increase the dish’s fibre content.