I wanted to put together a spaghetti carbonara recipe (one of my fav pasta dishes ever) that was still really yummy but also syn free on Slimming World and oh boy! did I achieve that. It was delicious. If anyone is disappointed after making this, I will seriously eat my words lol.

When coming up with this recipe, I didn’t want to use quark or anything like that, as I hate the tangy taste it gives to pasta and the little stock trick I now use regularly when stir frying veggies without the need for oil, works wonders in this, as it also adds to the flavour.

Serves 2
2 HEa’s for entire recipe on Extra Easy

Ingredients

200g uncooked spaghetti
28g finely grated parmesan
salt and black pepper
1 large egg
1 large egg white
50g of lean back bacon or canadian bacon (any fat removed)
50g of ham
1 onion sliced
8-10 mushrooms sliced
2 garlic cloves, crushed
200ml of chicken stock (made up from chicken bovril)
1/4 cup of the pasta liquid (once pasta is cooked)

to serve
2x14g of parmesan
2 tablespoons chopped fresh flat-leaf parsley

Method

Cook pasta according to the packet instructions. Drain, but keep 1/4 cup of the cooking liquid.

Combine the cheese, pepper, salt, egg, and egg white in a small bowl, stirring with a whisk. Gradually add the reserved 1/4 cup cooking liquid (this ensures the egg doesnt scramble when you add it to the pasta) to egg mixture, stirring constantly with a whisk.

Cook bacon and ham in a large nonstick frying pan over medium-high heat until golden. Remove bacon and ham from pan, and set  aside.

Add onion and garlic to  pan, and sauté until golden. This is where you will need the chicken stock, as the onions and garlic start to stick keep adding a little of the stock and continue this process until the stock is almost gone. Add the mushrooms and remainder of the stock, once all that stock has reduced, lower the heat right down.

Add pasta,  bacon, ham and cheese/egg mixture to the pan; reduce heat. Avoid over cooking, as the heat of the pasta will cook the egg. You are literally just coating the mixture.

Divide equally among two plates and sprinkle with some fresh parsley and the parmesan cheese (2x14g). Serve with a salad for your 1/3 superfree

 

Filed under: ham, main course, pasta