Light wholewheat spaghetti carbonara recipe

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 510 calories / serving
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Light Wholewheat Spaghetti Carbonara (h)

Heat 1tbsp oil in a frying pan and fry the bacon for 4-5 minutes until crispy.

Cook the spaghetti according to pack instructions, drain and return to the pan.

Meanwhile, mix the soft cheese and milk together, stir in the eggs, remaining oil and hard cheese and stir into the drained spaghetti, along with the bacon. Cook gently for 1-2 minutes.

Serve immediately scattered with the chopped parsley.

Cook’s tip

Try adding chopped mushrooms with the bacon.

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  • Ingredients

  • 3tbsp rapeseed oil
  • 8 rashers smoked back bacon, chopped
  • 300g wholewheat spaghetti
  • 175g low fat soft cheese with chives
  • 50ml semi-skimmed milk
  • 2 medium eggs, beaten
  • 75g hard cheese (e.g. Parmesan), grated
  • 1-2tbsp chopped parsley to serve
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  • Calories
    510
    26%
  • Sugar
    3g
    3%
  • Fat
    33g
    47%
  • Saturates
    10.2g
    51%
  • Salt
    3g
    50%
of an adult's Reference Intake daily amount.
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