Spaghetti Carbonara
Recipe by Donegal Rapeseed Oil.
Servings:
4
yield(s)
Prep Time:
5
mins
Cook Time:
10
mins
Total Time:
15
mins
Ingredients
-
3
tbsp
Donegal Rapeseed Oil
-
8
rashers smoked back bacon
(chopped)
-
300
g
wholewheat spaghetti
-
175
g
low fat soft cheese with chives
-
50
ml
semi skimmed milk
-
2
medium eggs
(beaten)
-
75
g
hard cheese (e.g. parmesan)
(grated)
-
1
tbsp
chopped parsley
(to serve)
-
mushrooms
(optional)
Instructions
-
Heat 1 tbsp oil in a frying pan and fry the bacon for 4-5 minutes until crispy.
-
Cook the spaghetti according to pack instructions, drain and return to the pan.
-
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.
-
Serve immediately scattered with the chopped parsley.