Spaghetti Carbonara

A much loved classic dish with a healthier twist!

4
15
20
Equipment: 
  • 2 large pans
  • Sharp knife
  • Chopping board
  • Small mixing bowl
  • Fork
  • Spatula
  • Grater
  • Tablespoon
  • Weighing scales

 

Ingredients: 
  • 400g dried spaghetti
  • 250g frozen peas (thawed)
  • 2 tsp olive oil
  • 6 rashers back bacon, fat removed
  • 1 garlic clove
  • 3 egg yolks
  • 5 tbsp low fat fromage frais
  • 50g Parmesan cheese
  • Black pepper
  • Small handful fresh chives (optional)

 

Simple steps: 
  1. Chop the bacon. Finely chop the garlic. Chop the chives.
  2. Boil the spaghetti in a pan for 10-12 minutes. Add the peas to the boiling water 3 minutes before the spaghetti is ready. Drain.
  3. In another pan, add the bacon and fry until brown. Add the chopped garlic and cook for 1 further minute.
  4. While the bacon is cooking, mix together the egg yolks, fromage frais, sprinkle of black      pepper, chopped chives and half the Parmesan.
  5. Turn the bacon pan down to low. Add the spaghetti and peas and pour over the egg mixture. Coat well. Serve                sprinkled with Parmesan.     

 

Calories: 
489.8
Protein: 
23.2g
Fat: 
19.2g
Saturated fat: 
7.1g
Carbohydrates: 
36g
Sugars: 
4g
Salt: 
836.8mg
Dietary fibre: 
7.1g
Allergen information: 
Cheese
Egg
Gluten
Milk
Wheat
Whole wheat