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

Servings 2


Amount Per Serving
Calories 457
% Daily Value *
Total Fat 16.8g26%
Total Carbohydrate 56.3g19%
Dietary Fiber 2.2g9%
Protein 19.8g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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

Directions

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!

Pasta Carbonara

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