Low Fat Tagliatelle Carbonara Food

LOW FAT PASTA CARBONARA

Steps:

• Cook pasta according to packet directions till tender.
• Lightly spray frypan with oil.
• Cook bacon and onion about 5 minutes till golden.
• Drain pasta when it is ready and return to hot saucepan.
• Whisk eggs in a jug with a fork.
• Stir quickly in to pasta, coating all strands.
• Add bacon mixture, parmesan and parsley.
• Season to taste.
• Heat through for 2 minutes over low heat.
• Serve immediately.

LOW FAT CHICKEN CARBONARA

Steps:

• Cook the penne according to packet instructions and place to the side
• Heat a large non stick pan over a high heat and add the chicken, bacon and garlic and stir fry until the chicken is cooked through. Discard the garlic and put the chicken and bacon to one side
• Spray the pan with low cal cooking spray and add the shallots and mushrooms, cook until softened
• Place the eggs in a bowl, season and whisk well
• Add the cooked pasta and chicken and bacon to the onions and shallots then remove from the heat and stir in the eggs. Toss thoroughly so the eggs thicken in the residual heat making a sauce that coats the pasta
• Heap mixture onto bowls, scatter the chives and low fat cheese on top and serve with a side salad

HEALTHIER VEGGIE CARBONARA

Steps:

• Put a large pan of salted water on to boil. Halve the courgettes lengthways and scoop out and discard the core, then slice the courgettes at an angle into small diagonal pieces. Put the spaghetti in the pan of boiling water and cook following pack instructions.
• To make the creamy carbonara sauce, put the egg yolks in a bowl, add half of the grated cheese, and mix with a fork. Add up to 3 tbsp water to make the sauce less thick. Season and set aside.
• Heat a large frying pan on a medium to high heat and pour in a little olive oil. Fry the courgette slices and thyme leaves with a good grinding of black pepper for a minute or two until the courgette starts to soften, then add the mushrooms. Fry for 2-3 mins until golden and slightly softened. For the last minute of the cooking, add the garlic.
• Working quickly, drain the pasta, reserving a little of the cooking water. Toss the pasta in the pan with the courgettes and mushrooms, then remove from the heat and add a ladleful of the reserved cooking water and the egg and cheese sauce. Add the fresh parsley, if using, and the lemon zest and juice, then sprinkle over most of the remaining cheese. Stir everything together quickly to coat the pasta. The egg will cook if the pasta is still hot. If you're worried about it, put back on the heat for 1 min.
• Pour in a little more of the cooking water, if needed. You should have a silky and shiny sauce. Season to taste, then sprinkle with a little more cheese to serve. Eat straight away, as the sauce can become thick and stodgy if left for too long.

LOW - FAT FETTUCCINE CARBONARA FOR ONE

Steps:

• Lightly spray a medium saucepan with cooking spray (I use the same pan that I cooked the pasta in).
• Add ham and mushrooms to pan and add the garlic powder, cook until soft, over medium heat (If it starts to stick to bottom of pan spray with water).
• Take off the heat and add cooked pasta, egg, evaporated milk, cheese, pepper and parsley.
• Reduce heat to low and return pan to heat, stirring constantly until sauce thickens (about 1-2 minutes). Serve topped with extra cheese and pepper, if desired.