Wholewheat Spaghetti Carbonara


- 3 tbsp Donegal Rapeseed Oil
- 8 rashers smoked back bacon, chopped
- 300g wholewheat spaghetti
- 175g low fat soft cheese with chives
- 50ml semi-skimmed milk
- 2 medium eggs, beaten
- 75g hard cheese (e.g. Parmesan), grated
- 1-2 tbsp chopped parsley to serve
- Mushrooms, optional


  1. Heat 1 tbsp oil in a frying pan and fry the bacon for 4-5 minutes until crispy.
  2. Cook the spaghetti according to pack instructions, drain and return to the pan.
  3. Meanwhile, mix the soft cheese and milk together, stir in the eggs, remaining oil and hard cheese and stir into the drained spaghetti, along with the bacon. Cook gently for 1-2 minutes
  4. Serve immediately scattered with the chopped parsley.

Top Tip

Drizzle with our garlic infused oil for an extra kick of flavour!

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Rhonda Laird

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