Authentic carbonara is not made with cream. Fact. The creaminess is obtained by using a mix of eggs and some of the pasta cooking liquor and of course some good parmesan. (You are already freaking out at the sound of eggs, pasta and parmesan in a WW friendly dish aren't you?!) I promise that this is worth the extra couple of ProPoints and you really will enjoy this one...
You'll need for 2:
- 180g spaghetti or linguine
- 4 reduced fat bacon medallions or rashers with all fat removed, chopped
- Good sized handful of chopped fresh parsley
- 3 tbsp freshly grated parmesan
- 1 tsp olive oil
- 1 garlic clove, bashed
- 2 medium eggs
In a big saucepan cook the pasta according to the packet instructions in plenty of salted water.
Heat the olive oil in a big frying pan and add the garlic clove and saute for a few minutes. Add the bacon and fry until cooked and brown. You could substitute the bacon for a mix of wild mushrooms for a vegetarian version.
Meanwhile, beat the eggs with some black pepper. Add the chopped parsley and half of the parmesan cheese. Mix well (you could also add a glug of white wine to this for an even naughtier but nicer taste!)
Once the pasta is cooked drain, reserving a cupful of the cooking liquor. Keep the frying pan on the hob but with the heat turned off. Add the pasta to the frying pan with the bacon and garlic along with a couple of ladles of the cooking liquor until the pasta is nicely coated. Remove the garlic at this point if you prefer. Then add the egg mixture stirring continuously to coat.
Pile into pasta bowls and finish with a sprinkling of the remaining parmesan cheese. Yummy!
WeightWatchers ProPoints Per Serving: 15