Lower-fat Spaghetti Carbonara

By Lucy Nunes

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A tasty carbonara pasta with significantly less fat than traditional versions.

All you have to do is throw all your ingredients of Lower-fat Spaghetti Carbonara

  1. 375g spaghetti
  2. 150g shortcut rindless bacon, halved lengthways, cut into thin strips
  3. 3 eggs, lightly beaten
  4. 1/3 cup finely grated parmesan cheese
  5. 1 tablespoon olive oil
  6. Chopped fresh flat-leaf parsley leaves, to serve

The instruction how to make Lower-fat Spaghetti Carbonara

  1. Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain. Return to pan.
  2. Meanwhile, heat a frying pan over high heat. Add bacon. Cook, stirring, for 3 minutes or until golden and crisp. Whisk eggs and cheese in a jug. Season with pepper.
  3. Add bacon and oil to pasta. Heat over low heat for 1 to 2 minutes or until combined. Remove from heat. Add egg mixture. Stir to combine. Sprinkle with parsley. Serve.

Nutritions of Lower-fat Spaghetti Carbonara

fatContent: 535.36 calories
saturatedFatContent: 17 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 66 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 26 grams protein
sodiumContent: 191 milligrams cholesterol

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