Michael and Rachel's

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Healthy Carbonara

Updated: 25 Apr 2015

Ingredients

  • 200g spaghetti or tagliatelle
  • 2 chicken breasts, optional
  • 1 pack pancetta
  • 1 red onion
  • 100g low fat crème fraiche
  • 1 chicken stock cube
  • 1 small garlic clove
  • 1 egg
  • Parmesan cheese to serve

Method

  1. Place the stock cube in a saucepan of boiling water and add the pasta. Cook until tender.
  2. Meanwhile, fry the chicken if using and the pancetta in a pan until just cooked through. Add the onion and soften until the meat is cooked fully.
  3. Add the crème fraiche and about a ladle full of the pasta-stock water to the bacon and simmer while the pasta finishes cooking.
  4. Drain the pasta, and mix in to the sauce.
  5. Briefly whisk the egg in a separate dish. Turn down the heat, and pour in slowly, stirring the mix constantly. Heat through until the egg is cooked but not yet starting to scramble.
  6. Serve with black pepper and freshly grated parmesan.