04 Jul Spaghetti Carbonara
Calories: 340 calories per serve
Time to make: 30 mins
• 250g dried wholemeal spaghetti (GF pasta)
• 100g lean bacon, sliced
• 2 clove garlic, crushed
• 1/2 can (200ml) low-fat evaporated milk
• 2 (200g) courgettes, sliced (or broccoli)
• 2 (200g) carrots, sliced
• 2 eggs
• 4 tablespoons parmesan cheese, grated
• pinch ground pepper
1 Bring two pots of water to the boil.
2 Into one pot add the spaghetti and boil for approximately 10 minutes or until al dente.
3 Heat a frying pan and cook the sliced bacon. The bacon will render its own fat so no need to add oil.
4 Once bacon is crispy, add garlic and stir gently.
5 Remove from heat before garlic browns and add evaporated milk, set aside.
6 Once the pasta is cooked, drain and set aside.
7 In the second pot of boiling water blanch the courgette and carrots for one minute (or you can add to pasta water for last minute of pasta cooking time).
8 Drain and add to the pasta.
9 Add the bacon and evaporated milk, egg, parmesan cheese and pepper to the pasta as well.
10 Mix well and serve.