This quick and easy low-fat carbonara is super tasty without the cream and extra calories of the original dish. It’s always a hit with the kids and takes no time to make so you’re onto a winner really.
1 clove garlic
1 small onion
200g pasta (I like tagliatelle)
50g streaky bacon
2 tablespoons of natural yogurt
1 tablespoon parmesan cheese
Chop the garlic and onion and fry in a little oil for 2 to 3 minutes, then add the pasta to a pan of boiling salted water. Chop your bacon into small pieces and add to the onion and garlic. Whilst that’s cooking whisk together the natural yogurt, eggs and parmesan in a bowl.
Once the pasta is ready, drain then add the garlic, onion and bacon and stir through. Take off the heat and add your egg mix. The eggs should thicken and scramble a little but if they don’t you can pop the pan back on the hob on a low heat for a couple of minutes.
Once you have that slightly scrambled consistency it’s ready!
We sometimes add mushrooms to our carbonara if we have some that need using up, just chop and add with the onion, garlic and bacon – scrummy!