Creamy Pasta Carbonara is very easy to make and even the pickiest of people will be coming back for more!
For a lower fat version, try using Skim Evaporated Milk (the milk in the can) – gives it a nice creamy texture without the huge fat content.
Greek Yoghurt is another really great substitute to use instead of the cream.
Creamy Pasta Carbonara
Course: MainCuisine: AustralianDifficulty: Easy
Servings
4
servingsPrep time
20
minutesCooking time
20
minutesCalories
430
kcalTotal time
40
minutesItalian pasta dish with creamy egg sauce, bacon, and parmesan.
Cook Mode
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Ingredients
300 gram Fettucini
4 Bacon rashers
2 Eggs
100 gram Parmesan Cheese-finely grated
2 tbsp Cream-or Greek Yoghurt
2 tbsp Parsley
Directions
- Cook pasta according to the directions on the packet.
- Drain and set aside.
- In a frypan, add the diced bacon and fry lightly.
- Beat together the eggs, cream and half the cheese.
- Add the drained pasta and stir well without breaking the pasta on low heat.
- Allow the eggs to scramble very softly to a creamy consistency.
- Season and serve on a large plate – garnish with remaining cheese and parsley.
Notes
- Pasta Carbonara is not suitable to freeze.
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