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

  1. Bring two pots of water to the boil
  2. Into one pot add the spaghetti and boil for approximately 10 minutes or until al dente
  3. Heat a frying pan and cook the sliced bacon.  The bacon will render its own fat so no need to add more
  4. Once bacon is crispy, add garlic and stir gently
  5. Remove from heat before garlic browns and add evaporated milk, set aside
  6. Once the pasta is cooked, drain and set aside
  7. In the second pot of boiling water blanch the zucchini and carrots for one minute
  8. Drain and add to the pasta
  9. Add the bacon and evaporated milk, egg, parmesan cheese and pepper to the pasta as well
  10. 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.

  • 300 g
    dried spaghetti
  • 100 g
    lean bacon, sliced
  • 1 clove
    garlic, crushed
  • 1/2 cup
    low-fat evaporated milk
  • zucchini, sliced
  • carrot, sliced
  • 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

  1. Bring two pots of water to the boil
  2. Into one pot add the spaghetti and boil for approximately 10 minutes or until al dente
  3. Heat a frying pan and cook the sliced bacon.  The bacon will render its own fat so no need to add more
  4. Once bacon is crispy, add garlic and stir gently
  5. Remove from heat before garlic browns and add evaporated milk, set aside
  6. Once the pasta is cooked, drain and set aside
  7. In the second pot of boiling water blanch the zucchini and carrots for one minute
  8. Drain and add to the pasta
  9. Add the bacon and evaporated milk, egg, parmesan cheese and pepper to the pasta as well
  10. 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.