My Spaghetti Carbonara Light is a lower fat and lower calorie version of the 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’ve used 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.
Normally I 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.
If you liked my Spaghetti Carbonara Light, then please do leave me a comment and a star rating below. You can also share your pictures with me on Instagram. I always love to see your creations!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.
If you enjoyed this recipe, you might also like to try my Chicken Lasagne