Enjoy carbonara without the cream in our lighter (but extremely tasty) version of this classic pasta dish.
300 g, macaroni
1 medium, finely chopped
150 g, thinly sliced
2 clove(s), crushed
Grated parmesan cheese
½ cup(s), (40g)
2 medium, lightly beaten
- Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain, reserving ½ cup (125ml) cooking liquid. Return pasta to pan.
- Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Add onion and bacon and cook, stirring, for 5 minutes or until onion is softened and bacon is crisp. Add garlic and cook, stirring, for 30 seconds.
- Add parmesan and reserved cooking liquid. Cook, stirring, for 1 minute or until combined. Remove from heat. Add pasta and eggs. Stir until well combined. Season with salt and freshly ground black pepper. Serve.
SERVING SUGGESTION: steamed asparagus, sugar snap peas and carrots.TIP: Add eggs away from heat to stop them from scrambling.