Low-fat carbonara

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Low fat carbonara. Easy Foods

Serves 4


320g whole-wheat spaghetti
2 large handfuls of frozen peas, thawed
4 turkey bacon rashers
2 large eggs, at room temperature 
100g Parmesan, grated
Salt and black pepper.


  1. Bring a large pan of salted water to the boil and cook the spaghetti according to the package instructions. About three minutes before it is done, stir in the peas.
  2. Meanwhile, place a nonstick pan over a medium heat and cook the turkey bacon for 4-5 minutes until crisp. Transfer to a plate lined with kitchen paper to drain. Return the pan to a medium heat.
  3. In a large bowl, mix the eggs, two-thirds of the Parmesan, some salt and plenty of black pepper. Whisk until combined.
  4. Chop the bacon and return to the pan. Drain the pasta and peas, reserving about 180ml of the cooking water. Add the pasta and peas to the pan with the turkey bacon.
  5. Turn off the heat and add the egg mixture, stirring quickly so the eggs don’t scramble. Add as much of the cooking water as necessary to loosen the sauce. Divide into bowls and serve topped with a little of the remaining cheese and some extra black pepper.

Per Serving: 449kcals, 9.6g fat (4.4g saturated), 64.9g carbs, 3.3g sugars, 31.8g protein, 11.1g fibre, 0.323g sodium


Top Healthy Tip: Switching to turkey bacon, using whole-wheat pasta and adding some green veggies make this a healthier version of the Italian classic.