240 g, spaghetti
2 slice(s), fat trimmed, sliced
1 clove(s), crushed
99% fat-free plain yoghurt
½ cup(s), (120g)
2 medium, (2x160g) cooked, flaked
Fresh flat-leaf parsley
2 tbs, chopped
Grated parmesan cheese
1 x 3 second spray(s)
- Cook spaghetti following packet instructions. Drain, reserving ½ cup (125ml) pasta cooking liquid. Return pasta to pan.
- Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook bacon, stirring, for 4-5 minutes or until crisp. Add garlic and cook, stirring, for 1 minute.
- Whisk eggs and yoghurt in a medium bowl.
- Add bacon mixture and reserved cooking liquid to pasta and stir to combine. Add egg mixture and stir until pasta is coated in sauce. Add salmon, parsley and parmesan cheese, and gently toss to combine. Serve.