Spaghetti carbonara recipe
Find out how to make our spaghetti carbonara – a quick, flavour-packed healthier take on this traditional family favourite.
Prep: 10 mins
Cook: 15 mins
Serves 4
Ingredients
- 300g dried spaghetti (but any pasta shape is fine)
- 4 slices lean back-bacon rashers, cut into pieces
- 5 spring onions, trimmed and finely chopped
- 150g lower-fat soft cheese with garlic and herbs
- 1 egg
- 150ml semi-skimmed milk
- 40g reduced-fat hard cheese, finely grated
- 1 teaspoon vegetable oil
- 2 tablespoons fresh parsley, chopped
- 1 pinch ground black pepper
Method
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Bring a large saucepan of water to the boil. Add the pasta and cook for 8 to 12 minutes, according to packet instructions.
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Meanwhile, heat the oil in a large non-stick frying pan. Add the bacon and spring onions, and cook for about 5 minutes, stirring often. Remove from the heat.
Information:For a vegetarian version, just leave out the bacon.
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Beat together the soft cheese and egg in a mixing bowl, then stir in the cooked bacon and spring onions. Add the milk, half the hard cheese and the parsley (if using). Season with pepper.
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Drain the pasta and return it to the saucepan. Add the egg mixture and heat gently for 2 to 3 minutes, stirring constantly until the mixture thickens. Serve sprinkled with the remaining hard cheese.
Information:Try adding 75g thawed frozen peas, stirring them in just after adding the egg mixture to the pasta.
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