Spaghetti Carbonara Light

  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Total Time: 22 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Cuisine: Italian


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


  1. Cook the spaghetti according to the package instructions.
  2. Meanwhile fry the bacon in olive oil until it starts to crisp. Add the garlic and cook for a further 2-3 minutes.
  3. Mix the egg yolks, cream/cream alternative and parmesan in a bowl. Season with a pinch of pepper.
  4. Drain the pasta and add the cream mixture, stirring well. Add the bacon.
  5. Garnish with the chives and a little extra parmesan.