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Eat well

Mushroom carbonara

This is a tasty and healthy twist on the classic carbonara sauce, which is usually high in saturated fat.

Mushroom carbonara

Meal type: Main meal

Serves: 2

Preparation time: 15 minutes

Cooking time: 25 minutes

1. Cut the bacon, if using, into thin shreds. Fry in a non-stick frying pan for 2–3 minutes until golden and crisp. Remove and set aside. Add the mushrooms to the pan with 4 tbsp of water and fry for 5–7 minutes. Some moisture will come out of the mushrooms, so keep cooking and stirring until most of the liquid has evaporated and the mushrooms are cooked and golden. Stir in the cooked bacon.

2. Beat together the eggs, fromage frais and chives.

3. Put a large saucepan of water on to boil. When bubbling, drop the wholemeal spaghetti into the pan. Return to the boil and cook for 5 minutes. Add the plain spaghetti and continue to cook the spaghetti together until both are tender, about another 10 minutes.

4. Drain the cooked spaghetti and return to the pan. Stir in the egg mixture and continue stirring over a low heat for 1–2 minutes. Serve immediately seasoned with ground black pepper and sprinkled with the Parmesan cheese.

Nutritional Information

Each Portion Contains:

Energy 1950kJ 463kcal 23%
Carbs 49.5g -
Fat 13.6g Medium 19%
Saturates 4.2g Low 21%
Sugar 4.9g Low 5%
Salt 1.25g Low 21%

% = an adult's reference intake

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Ingredients

2 thin rashers, 55g (2oz), back bacon, all fat removed (optional: use dried porcini mushrooms instead for a vegetarian version)

225g (8oz) baby chestnut mushrooms, halved

2 eggs

4 tbsp fromage frais

1 tbsp finely chopped fresh chives

85g (3oz) wholemeal spaghetti

1 tbsp (5g) finely grated Parmesan cheese

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