Healthy and Creamy Carbonara Pasta

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.

But this delicious pasta carbonara recipe is healthy and still delicious.

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Print Recipe

Healthy creamy carbonara pasta

Votes: 125
Rating: 3.78
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Course

Main Dish

Cuisine

Italian

Prep Time

10 minutes

Cook Time

15 minutes

Servings

serve

Ingredients

• 60 g dried fettuccine pasta
• 27 g lean bacon approx 1 rasher diced
• 75 g mushrooms sliced
• 15 g spring onions sliced
• 1 clove garlic
• 1 tbsp grated Parmesan
• 1/4 cup long life reduced fat coconut milk
• 1 egg
• 1 tbsp Cornflour
• Salt and pepper to taste

Course Main Dish Cuisine Italian Prep Time 10 minutes Cook Time 15 minutes Servings serve Ingredients 60 g dried fettuccine pasta 27 g lean bacon approx 1 rasher diced 75 g mushrooms sliced 15 g spring onions sliced 1 clove garlic 1 tbsp grated Parmesan 1/4 cup long life reduced fat coconut milk 1 egg 1 tbsp Cornflour Salt and pepper to taste

Votes: 125 Rating: 3.78 You: Rate this recipe!

Instructions

1. Cook pasta as per cooking instructions. When ready, drain and return pasta to the pan you cooked it in.
2. Heat a frying pan to medium high. Add bacon and cook for 3-4 minutes or until starting to turn golden and crispy.
3. 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.
4. Add garlic and cook for a further minute. Remove frying pan from the heat.
5. 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.
6. 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.
7. Add the bacon and mushroom mix and combine well.
8. Place in a serving bowl and top with remaining spring onion and parmesan.

Recipe Notes

438 calories per serve.

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