Low Calorie Carbonara (gf)
15 minute recipe from start to finish (including cooking time) can be easily adapted to be dairy free and vegetarian too.
Per portion (serves 2): 455 calories
(30.9g protein, 53.2g Carbohydrates, 13.1g of Fat)
Ingredients:
225g free from spaghetti (gf)
13g hard cheese
10g reduced fat cheese
170g greek fat free yoghurt
3 medium eggs
1 tsp pepper
4 bacon medallions (I used smoked)
1 cup of button mushrooms
145g frozen peas
Equipment:
Spaghetti pan
Large Frying Pan
Mixing Bowl
Colander
Method:
Boil a full kettle, and set your past off for 10-12 minutes (depending on brand).
Fry your mushrooms and bacon in the frying pan, until bacon is crispy.
Mix all together in the bowl the eggs, yoghurt, both cheeses grated and the pepper.
When pasta has 5 minutes left to go add the peas into the same pan to cook.
Once pasta is finished cooking and you've checked by tasting your happy with the consistency, drain the pasta can use the lid or a colander. And add the pasta and peas into the pan and mushrooms in the frying pan.
Add the prepared mixture into the pan in with the pasta and stir for roughly 1-2 minutes, stir continuously, you don't want the egg to start scrambling just to be warm, so no longer than 2 minutes.
Then serve, i like to add a little chives or extra pepper on top when serving, and enjoy your super fast, guilt free carbonara.
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