Pasta Carbonara

Carbonara is an Italian pasta dish from Rome based on eggs, cheese, bacon, and black pepper. This great family favourite has been given a ‘light’ makeover, yet it is still lovely and creamy and full of flavour.

This video shows you how to cook a filling and healthy ham and zucchini cabonara.

Pasta Carbonara

Ingredientsspaghetti 2

  • 300g pasta
  • 1 spray low fat cooking spray
  • 4 rashers medium back bacon, snipped into pieces
  • 1 medium spring onion, trimmed and finely chopped
  • 1 clove garlic, peeled and sliced in half
  • 250 g medium fat soft cheese, with herbs
  • 1 medium egg
  • 150 ml skimmed milk
  • 30 g Parmesan cheese
  • 2 tablespoons parsley, fresh
  • 1 pinch salt
  • 1 teaspoon black pepper


  1. Bring a large saucepan of lightly salted water to the boil.
  2. Add the pasta and cook for about 8 minutes, until just tender, or follow pack instructions.
  3. Meanwhile, heat a frying pan and mist it with low fat cooking spray.
  4. Add the bacon and spring onions and sauté them with the garlic clove for about 5 minutes, until softened.
  5. Discard the garlic clove.
  6. Beat the soft cheese and egg together in a mixing bowl, then add the bacon and spring onions, stirring until combined.
  7. Add the milk, half the Parmesan cheese and the parsley.
  8. Season to taste.
  9. Drain the pasta, then return it to the saucepan with the liquid.
  10. Stir in the egg mixture and heat gently for 2 – 3 minutes, stirring, until the mixture has cooked and thickened.