On today’s blog is a spaghetti carbonara recipe. I adapted this recipe from others I found online, to make it simpler – by using one cheese instead of two, and by using a lower fat spread (instead of butter). I also used lean bacon instead of pancetta, because bacon is cheaper and more likely to be found in my fridge! I had not made this before, but it will now become a firm family favourite I’m sure!
- 150g (dry weight) spaghetti
- 20g reduced fat spread (I used Flora)
- 4 rashers lean bacon (or medallions), chopped
- 2 eggs
- 60g grana padana cheese (parmesan), grated (bought from Lidl)
- 1 tablespoon reduced fat double cream
- Black pepper to season
- In a large saucepan, bring the pasta to the boil and cook until al dente (just tender) – approx. 15 minutes. Drain
- In a separate dish or bowl, combine the 2 eggs with the grated cheese. Leave to one side
- In a second large saucepan, add the reduced fat spread, and once melted, add the chopped bacon to cook it
- Once cooked, add the cooked drained pasta to the saucepan containing the bacon
- Remove saucepan from the heat
- Add the egg / cheese mixture to the spaghetti / bacon mixture, and mix quickly and thoroughly (doing this away from the heat prevents the egg from scrambling)
- Add the cream and black pepper and mix through
- Serve with a green salad or mixed vegetables and enjoy!
This meal will serve 2 hungry adults
Cost per serving
I bought all the ingredients this meal for £1.90 – less than £1 per adult serving. 500g of spaghetti from Lidl only costs 20p!