Pasta Carbonara
This Pasta Carbonara recipe gives it's full-fat counterpart a run for it's money in the flavour department!
A fraction of the calories compared to other recipes and just as filling!
Nutrition Facts
2 servings
Serving size
- Amount per serving
- Calories457
- % Daily Value *
- Total Fat 16.8g22%
- Total Carbohydrate 56.3g21%
- Dietary Fiber 2.2g8%
- Protein 19.8g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Yields2 ServingsCategoryDinner
150 g dried pasta
1 egg
50 g pecorino romano - finely grated / low fat cheese of choice
25 g low fat spread / butter alternative
1 tsp black pepper
0.50 tsp salt
100 g mushrooms
Extras
100 g streaky bacon
1
Bring a large pot of salted water to the boil.
Add the pasta and cook until al-dente (usually 8-12 minutes)
Once cooked, drain the pasta but save 150 mls of the pasta water for later.
2
In a bowl, beat the egg and slowly mix in the pecorino, pepper and salt to make a sauce.
3
Heat a pan over medium and add the butter, stir until melted. Add the mushrooms and cook until softened.
Add the pasta and water to the pan and mix into the butter.
4
Remove from the heat and add the sauce, stirring continuously and quickly to avoid the egg scrambling.
The pasta will be flavourful and creamy, but lower in calories than traditional carbonara recipes.
5
Enjoy alone or with garlic bread as the perfect side!
Ingredients
150 g dried pasta
1 egg
50 g pecorino romano - finely grated / low fat cheese of choice
25 g low fat spread / butter alternative
1 tsp black pepper
0.50 tsp salt
100 g mushrooms
Extras
100 g streaky bacon