Light wholewheat spaghetti carbonara recipe

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 580 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.


Try adding chopped mushrooms with the bacon.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

If serving vulnerable groups, elderly people, babies, toddlers, pregnant women and people who are unwell, cook until the whites and yolks are solid.

  • 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
  • Energy 2425kj 580kcal 29%
  • Fat 29g 41%
  • Saturates 10g 50%
  • Sugars 4g 4%
  • Salt 2.1g 35%

of the reference intake
Carbohydrate 52.7g Protein 28.1g Fibre 5.7g


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