A tasty carbonara pasta with significantly less fat than traditional versions.
Ingredients
- 375g spaghetti
- 150g shortcut rindless bacon, halved lengthways, cut into thin strips
- 3 eggs, lightly beaten
- 1/3 cup finely grated parmesan cheese
- 1 tablespoon olive oil
- Chopped fresh flat-leaf parsley leaves, to serve
Method
- Step 1Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain. Return to pan.
- Step 2Meanwhile, heat a frying pan over high heat. Add bacon. Cook, stirring, for 3 minutes or until golden and crisp. Whisk eggs and cheese in a jug. Season with pepper.
- Step 3Add bacon and oil to pasta. Heat over low heat for 1 to 2 minutes or until combined. Remove from heat. Add egg mixture. Stir to combine. Sprinkle with parsley. Serve.
- Low sugar
Nutrition
2240 kj
Energy
17g
Fat Total
6g
Saturated Fat
3g
Fibre
26g
Protein
191mg
Cholesterol
686.51mg
Sodium
66g
Carbs (total)
All nutrition values are per serve
Notes
You could add 1/2 cup frozen peas to the bacon when almost crisp.
Super saver: Use trimmed middle bacon rashers instead of shortcut and save around $2.28 in total
- Author: Lucy Nunes
- Image credit: Amanda McLauchlan
- Publication: Super Food Ideas
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