Spaghetti carbonara the healthy way
Here we've performed a makeover on the classic spaghetti carbonara, transforming it from a fat laden and salty dish to a light, healthy and spectacularly delicious meal.
SERVES
4
TIME TO MAKE
30 - 45 mins
MEAL TYPE
Dinner
SERVES
4
TIME TO MAKE
30 - 45 mins
MEAL TYPE
Dinner
Method
Bring two pots of water to the boil
Into one pot add the spaghetti and boil for approximately 10 minutes or until al dente
Heat a frying pan and cook the sliced bacon. The bacon will render its own fat so no need to add more
Once bacon is crispy, add garlic and stir gently
Remove from heat before garlic browns and add evaporated milk, set aside
Once the pasta is cooked, drain and set aside
In the second pot of boiling water blanch the zucchini and carrots for one minute
Drain and add to the pasta
Add the bacon and evaporated milk, egg, parmesan cheese and pepper to the pasta as well
Mix well and serve
Notes for food services:
This recipe does not hold well. For large quantities we suggest preparing this in batches and serving as soon as possible.
4 Serves
10 Serves
25 Serves
50 Serves
300 g
dried spaghetti
100 g
lean bacon, sliced
1 clove
garlic, crushed
1/2 cup
low-fat evaporated milk
2
zucchini, sliced
1
carrot, sliced
1
egg
1/4 cup
parmesan cheese, grated
pinch
ground pepper
Per serve
Energy
1589kJ
Total Fat
7.7g
Saturated Fat
3.7g
Total Carbohydrate
55.0g
Sugars
5.3g
Dietary Fibre
4.5g
Sodium
430mg
Method
Bring two pots of water to the boil
Into one pot add the spaghetti and boil for approximately 10 minutes or until al dente
Heat a frying pan and cook the sliced bacon. The bacon will render its own fat so no need to add more
Once bacon is crispy, add garlic and stir gently
Remove from heat before garlic browns and add evaporated milk, set aside
Once the pasta is cooked, drain and set aside
In the second pot of boiling water blanch the zucchini and carrots for one minute
Drain and add to the pasta
Add the bacon and evaporated milk, egg, parmesan cheese and pepper to the pasta as well
Mix well and serve
Notes for food services:
This recipe does not hold well. For large quantities we suggest preparing this in batches and serving as soon as possible.
Method
Bring two pots of water to the boil
Into one pot add the spaghetti and boil for approximately 10 minutes or until al dente
Heat a frying pan and cook the sliced bacon. The bacon will render its own fat so no need to add more
Once bacon is crispy, add garlic and stir gently
Remove from heat before garlic browns and add evaporated milk, set aside
Once the pasta is cooked, drain and set aside
In the second pot of boiling water blanch the zucchini and carrots for one minute
Drain and add to the pasta
Add the bacon and evaporated milk, egg, parmesan cheese and pepper to the pasta as well
Mix well and serve
Notes for food services:
This recipe does not hold well. For large quantities we suggest preparing this in batches and serving as soon as possible.
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