Pasta carbonara recipe
Prep time
10 mins
Cooking time
15 mins
Effort
Super easy
Serves
4
- 300g dried spaghetti
- 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 tsp vegetable oil
- 2 tbsp fresh parsley, chopped
- 1 pinch ground black pepper
1
Bring a large saucepan of water to the boil. Add the pasta and cook for 8 to 12 minutes, according to packet instructions.
2
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.
3
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.
4
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.
