Original light spaghetti carbonara
Spaghetti carbonara with a makeover: A light carbonara recipe that has nothing to do with a classic carbonara but still creamy and rich in flavour!
- 200g button mushrooms
- 50g bacon strips or lardons
- 1 oignon
- 50g of small frozen peas
- 1/2 tbsp dried herbs
- 5 cl of reduced fat pouring cream
- 100g philadelphia
- 10 cl of water
- 1 tsp low fat cooking oil
- 1 tablespoon chopped parsley
Heat the oil in a pan. Melt the onion, previously sliced, for a few minutes until soft.
Add the bacon or lardons and fry a further 2 minutes.
Add the mushrooms, sliced.
Cook on low heat until the mushrooms have reduced and all the water has evaporated. This is really important if you want to get this recipe right. If the mushrooms retain any water your sauce will end up thin and runny.
Add freshly ground pepper and the dried herbs.
Pour 10 cl of water into a seperate pan and add the frozen peas.
Simmer until reduced by half.
Add the 5 cl of cream, heat a few minutes.
Add 100g philadelphia cheese.
Mix and leave to melt.
Cook the spaghetti as indicated on the packet.
Just before serving add the parsley and mix all the sauce ingredients together.
Serve the pasta in a large dish and pour the sauce over the top.
You can add a few bunches of steam cooked, crunchy broccoli to accompany this dish.