Slimming World Pasta Carbonara

Ingredients

Serves 2

• 200g dried spaghetti or linguine
• 4 rashers, fat trimmed, cut into lardons lean back bacon
• 2, plus 2 extra yolks large eggs
• 100g fat-free fromage frais
• 20g, finely grated parmesan cheese (HExA) (Use 20g as part of HExA — free; additional parmesan is approx 2 syns per 10g)
• 1, crushed garlic clove
• generous amount — key to carbonara black pepper
• for pasta water salt
• 6 sprays Frylight cooking spray

Method

1. 1

   Cook the spaghetti in a large pan of well-salted boiling water according to packet instructions. Before draining, reserve a large mug of the starchy pasta cooking water — this is essential for the sauce.

2. 2

   While the pasta cooks, spray a frying pan with Frylight and cook the bacon lardons over medium-high heat for 4–5 minutes until crispy. Add the crushed garlic and cook for 1 more minute. Remove the pan from the heat.

3. 3

   In a bowl, whisk together the eggs, egg yolks, fat-free fromage frais, and grated parmesan. Season generously with black pepper.

4. 4

   Drain the pasta (reserving the pasta water) and immediately add it to the pan with the bacon. The pan should be off the heat completely.

5. 5

   Pour the egg and fromage frais mixture over the pasta and toss vigorously — the residual heat from the pasta will cook the eggs gently into a creamy sauce. Add pasta water a little at a time to loosen the sauce to a silky, coating consistency.

6. 6

   Continue tossing for 1–2 minutes until the sauce is creamy and coats every strand of pasta. Do not return the pan to the heat or the eggs will scramble.

7. 7

   Divide between two bowls, add an extra grind of black pepper, and serve immediately.