With just a handful of ingredients, this lightened-up carbonara is a dinner-time hero. It has all the taste of the creamy Italian classic without the Syns!
Ingredients
400g dried spaghetti
Small handful of fresh chives, finely snipped
4 eggs
4 tbsp fat-free natural fromage frais
6 back bacon rashers, visible fat removed
2 level tbsp grated fresh Parmesan
Method
Cook the spaghetti according to the pack instructions. Drain well and return to the saucepan.
Meanwhile, place a large non-stick frying pan over a high heat. Add the bacon and dry-fry for 2-3 minutes, then turn off the heat.
Lightly beat the eggs, season lightly and stir in the fromage frais, 1 level tbsp Parmesan and most of the chives.
Add the bacon to the drained spaghetti and mix well over a low heat, then remove from the heat and stir in the egg mixture. Toss thoroughly so that the eggs thicken in the residual heat, making a sauce that coats the pasta.
Divide the spaghetti between 4 bowls, then divide over the remaining Parmesan and chives. Serve hot.
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