A lower fat and lower calorie version of this classic Italian pasta dish.
Quick and easy pasta dishes are a firm favourite of mine, especially when you have a hungry toddler screaming for dinner! I used to rely on boring jars of tomato pasta sauce but this recipe is worth just a few extra minutes of effort, I promise!
I use a cream substitute (Elmlea Light) to keep the calorie and fat content down but double cream tastes very decadent in this dish if you fancy a treat.
I usually serve this dish with a salad or veg on the side (try this Broad Bean & Pea Salad) but you could also add some peas or green beans to up the vitamin count. Let me know if your family gobble this up as quick as mine!Print
Using Elmlea or another cream substitute helps lower the calories and fat in this classic Italian pasta dish.
- 400g spaghetti
- 1/2 tbsp olive oil
- 6 rashers of bacon, chopped (I use bacon medallions which are already trimmed of all the fat)
- 2 garlic cloves, crushed
- 3 large egg yolks
- 100g Elmlea double light (or other cream substitute)
- 50g parmesan cheese, finely grated (plus extra to garnish)
- chopped chives to garnish
- pepper to season
- Cook the spaghetti according to the package instructions.
- Meanwhile fry the bacon in olive oil until it starts to crisp. Add the garlic and cook for a further 2-3 minutes.
- Mix the egg yolks, cream/cream alternative and parmesan in a bowl. Season with a pinch of pepper.
- Drain the pasta and add the cream mixture, stirring well. Add the bacon.
- Garnish with the chives and a little extra parmesan.