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Spaghetti carbonara

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This has all the flavour, but is lower in fat and salt than traditional carbonara - plus, it contains more vegetables.
Serves
4
Prep
10 minutes
Cook
15 minutes
Each 282g serving contains (excludes serving suggestion)
KCal
416
Carbs
56.60g
Fibre
8.60g
Protein
22.30g
Fat
9.30g
Saturates
2.70g
Sugars
6.40g
Salt
0.60g
Portion Fruit & Veg
1
Ingredients
Ingredients
150g wholemeal spaghetti
150g white spaghetti
1 tsp olive oil
1 large onion, finely chopped
1 leek, finely chopped
2 thin slices smoked ham, finely chopped
25g fresh parsley, chopped
2 medium eggs
100g 0% fat Greek yogurt
good pinch white pepper
25g Parmesan, finely grated
2 tsp olive oil
good grind black pepper
2 tsp chopped fresh basil, to serve
Method
  1. Cook the pasta according to the packet instructions (wholemeal takes a couple of minutes longer than white pasta, so needs to be added to the pan first.)
  2. Meanwhile, add a dash of olive oil to a large saucepan, add the onion and leeks and cook until soft but not browned. Add the ham and half the parsley.
  3. In a bowl beat the eggs, yogurt, pepper and half the Parmesan.
  4. Add the cooked drained pasta to the saucepan, mix well with the onion, leeks and ham and remove from heat.
  5. Add the egg mixture and stir quickly and thoroughly (the heat from the pasta will cook the egg).
  6. Stir in the olive oil and the remaining Parmesan and parsley. Add a few grinds of black pepper and a sprinkle of basil. Serve immediately.
Chefs tips
  • For a veggie version, substitute the ham with 75g finely shredded sundried tomatoes. 
  • Look for vegetarian Parmesan cheese, too. 
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