Spaghetti Carbonara

Spaghetti Carbonara

Serves: 4

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.

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