Skinny Carbonara

In a medium fry pan, heat olive oil over medium-high heat and fry the bacon or pancetta until crisp.

In a small bowl, whisk together the eggs, Parmesan and black pepper then set aside.

Meanwhile, cook the spaghetti according to packet instructions. Once cooked, drain immediately and place the spaghetti back into the pot, but turn off the heat - this is mportant or you will scramble the eggs. Working quickly, pour in the egg mixture and the bacon and toss until well combined and the egg has gently cooked into a creamy consistency.

Toss with parsley and serve hot with extra Parmesan.

Energy 1790.60 kJ

Calories 427.67 cal

Protein 22.54g

Fibre 1.14g

Fat 26.38g

Sat. Fat 10.38g

Carbs 24.63g

Sugar