When I was little, spaghetti carbonara was my go to when going out for a meal, that was before I knew how unhealthy it was, it was so good but so bad at the same time. Ever since then I have always avoided it not only because of it’s high calorie content but because I don’t eat rich food regularly, when I do it makes me feel a bit ill, which is a shame because I have so many memories of practically face planting a bowl of it. I decided to bring back this classic with a healthy twist and its safe to say I nailed it first time. This recipe is a much lighter version, in fact it sits at a mere 500 calories per serving but still remains rich in flavour. Ive also shied away from the traditional recipe by adding courgette, which not only adds a bright vibrant green to the dish but also gives you those much needed micronutrients.  This recipe is simple and very, very easy to make!

Serves: 2



150g Dry spaghetti (can be wholewheat or gluten free if you wish)
4 Bacon medallions (chopped into small cube sized pieces)
1 Medium sized courgette (sliced in half and chopped diagonally)
100g Low fat crème fraîche
2 Egg yolks
20g Parmesan Cheese
1 Garlic clove (pealed and finely chopped/crushed)
Juice of 1/2 a Lemon
Sprinkle of Parsley
Pinch of salt
Pinch of pepper
Handful of chopped mushrooms


First start by boiling your spaghetti, following the on packet instructions. Whilst the spaghetti is boiling in a small bowl whisk together the crème fraîche, egg yolks, parmesan, juice of 1/2 a lemon, salt and pepper. Next in a non-stick pan, in a oil of your choice (I use coconut) fry the courgettes and bacon together (and mushrooms if you decided to include them). Cook until the bacon is fully cooked through and the vegetables have softened. In the final minute of cooking add the garlic and then remove from the heat. Once the spaghetti is cooked, drain off, catching some of the water in a bowl. This is the point where you need to be fast. Making sure the pan is off the heat add the pasta to the vegetables and bacon and pour in the sauce stirring continuously, if you like a thinner sauce then add a splash of the pasta water saved earlier. Serve into bowls, sprinkle with parsley and some extra cheese if you wish and then dive in trying not to make a mess. 😉

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