This healthy pasta recipe tastes rich and flavourful, but is also fairly low in calories. If you’re on a diet of between 1200–1500 calories a day, you can enjoy a low-calorie breakfast and lunch as well as this carbonara for dinner.
Each serving provides 393 kcal, 18.5g protein, 43g carbohydrates (of which 5g sugars), 15g fat (of which 6.5g saturates), 6g fibre and 0.9g salt.
- 100g/3½oz dried tagliatelle or spaghetti
- 50g/1¾oz frozen peas
- 2 tsp extra virgin olive or sunflower oil
- ½ onion, finely chopped
- 2 smoked back bacon rashers, cut into 15mm/⅝in-wide strips
- 100g/3½oz small closed cup mushrooms, sliced
- 1 courgette, cut into 1-cm/½-in slices
- 3 tbsp single cream
- 15g/½oz Parmesan, finely grated
- sea salt and freshly ground black pepper
- Half-fill a large, non-stick saucepan with water and bring to the boil. Add the pasta to the pan and cook for 10 minutes, or according to the packet instructions, until tender. Add the peas and cook for 2 minutes more.
- Meanwhile, heat the oil in a large, non-stick frying pan or wok. Add the onion, bacon, mushrooms and courgette to the pan and season with salt and pepper. Fry over a medium–high heat for 5 minutes, stirring often.
- Drain the pasta and peas and return to the saucepan. Add the cream and the bacon mixture to the saucepan and place over a low heat. Toss the mixture with a couple of forks for a few seconds until the cream is hot and everything is well mixed. Sprinkle with the Parmesan and serve immediately.