There is something about pasta that makes it quite often a family favourite. But if you are trying to lose weight you might have thought that pasta carbonara would be off the menu due to the high-fat content.
Cook pasta as per cooking instructions. When ready, drain and return pasta to the pan you cooked it in.
Heat a frying pan to medium high. Add bacon and cook for 3-4 minutes or until starting to turn golden and crispy.
Add mushrooms and most of the spring onion (leave aside some onion as a garnish). Cook for a further 4-5 minutes, until mushrooms are tender and start to release their juices. Season with salt and pepper.
Add garlic and cook for a further minute. Remove frying pan from the heat.
In a blow combine half the parmesan, the cornflour and the coconut milk. Pour this mix into the hot pasta in the saucepan. Add the egg and stir to combine.
Place the saucepan with the pasta over a low heat, and stir to combine all ingredients, until the sauce starts to thicken. Sprinkle over a little more cornflour if sauce is too runny.
Add the bacon and mushroom mix and combine well.
Place in a serving bowl and top with remaining spring onion and parmesan.
438 calories per serve.
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