Wholewheat spaghetti carbonara
Wholewheat Pasta, dry
Calorie controlled cooking spray
Bacon medallions, raw
6 rasher(s), roughly chopped
1 medium, diced
2 clove(s), crushed
0% Fat Crème Fraîche
50 g, grated
Egg yolk, raw
1 sprig(s), fresh, to garnish
- Bring a pan of water to a boil, add the pasta and cook for 12 minutes until al dente. Drain, reserving some of the cooking water.
- Meanwhile, mist a large frying pan with cooking spray. Set over a medium heat and cook the bacon for 3-4 minutes until browned. Reduce the heat, add the shallot and garlic to the pan, then cook for 1-2 minutes until just softened.
- Stir in the crème fraîche and most of the parmesan. Add some reserved pasta water to loosen the sauce, then season well. Simmer for 1 minute then remove from the heat.
- Using tongs, transfer the cooked, drained spaghetti to the pan with the sauce. Add the egg yolk and move the spaghetti around with the tongs to coat the pasta and thicken the sauce. Season to taste and serve garnished with the remaining parmesan and the parsley.