Carbonara Light

Carbonara Light

First published in Slimming World magazine May/June 1999 page 76
Serves: 4 as a starter
Sins per serving: Original choice ½ Sin, Green choice 1½ Sins
Preparation and cook: approx 20 minutes

1 small onion
1 clove garlic, crushed
2 tbsp vegetable stock
2oz/57g bacon
2 tbsp very low fat natural fromage frais
2 eggs
1 level tbsp grated parmesan cheese
2 tbsp chopped fresh flat leaf parsley
Salt and pepper, to taste

Finely chop the onion and place in a non-stick saucepan with the garlic and stock. Gently cook for 4-5 minutes, stirring often. Remove all visible fat from the bacon, cut into thin strips, add to the pan and cook on high until the bacon is cooked through.

In a small bowl whisk together the fromage frais, eggs, parmesan cheese, parsley and seasoning.

Cook the pasta of your choice, according to packet instructions, drain and return to the pan on a very low heat. Add the bacon mixture and the egg mixture. Stir and cook for 2-3 minutes, spoon into warmed bowls and serve hot.

Note: The government advises that the elderly, babies and pregnant women should not eat raw eggs.