YUM!
Is there anything better than a big dirty plate-full of creamy pasta?
Honestly, it is my favourite thing on earth, but it’s no secret that it’s not exactly healthy.
So when I discovered a way in which I could have my pasta, and eat it too – I jumped at it.
What I mean is, I found a low fat spaghetti carbonara recipe… and it tastes so freakin’ good.
You know the way when something is a low fat version, it usually tastes shitty? Not the case here my friends.
This recipe will give you the FULL carbonara experience, only with 125 less calories and half the fat.
So, without further adieu…
What you’ll need:
- 400g dried spaghetti
- 2 tsp olive oil
- 6 rashers back bacon, rind and fat removed, chopped
- 1 garlic clove, lightly squashed
- 3 medium free-range egg yolks
- 5 tbsp low-fat fromage frais
- 50g Parmesan, grated
- ½ tbsp chopped fresh parsley
What you’ll do:
Cook the spaghetti according to the pack instructions.
In another large frying pan, heat the oil and fry the bacon with the squashed garlic clove, until the bacon starts to brown. Remove the garlic clove from the pan and discard.
Turn the heat off but keep the pan warm until the spaghetti is cooked.
While the bacon is cooking, mix together the egg yolks, fromage frais, half the Parmesan, the parsley and some seasoning in a bowl.
Transfer the spaghetti to the pan with the still-warm bacon. Pour in the egg mixture, moving the spaghetti to coat the pasta and thicken the egg mixture.
Taste and adjust the seasoning if need be, then serve the spaghetti carbonara sprinkled with the remaining grated Parmesan.
DEVOUR IN ONE SITTING!
