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Low fat spaghetti carbonara

A delicious low fat alternative to the Italian favourite


  • approx 250 mls lite evaporated milk

  • 5 rashers bacon, roughly chopped

  • 1 onion, finely chopped

  • 1/4 cup lite parmesan cheese, grated

  • pinch nutmeg

  • 1/2 cup chopped fresh parsley

  • 2 eggs

  • 150 g sliced mushrooms

  • 500 g spaghetti


  • 1.

    Put the pasta on to cook.

  • 2.

    Saute onion in pan until soft. Add bacon, and fry until bacon begins to brown. Add mushrooms, and lightly saute until soft. Turn heat to very low, and add lite evaporated milk and pinch of nutmeg. Keep warm, but do not allow to boil.

  • 3.

    In a bowl, lightly beat both eggs with a fork. Add the parmesan cheese and chopped parsley, and combine.

  • 4.

    When pasta is cooked, drain. Mix the egg mixture through the pasta. Mix the bacon mixture through the pasta.

  • 5.

    Serve with additional parmesan cheese, crusty bread and a green salad.


You may vary the amount of milk/eggs to get your preferred consistency.

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