Simon’s Super Quick & Easy
Low Fat Carbonara
(15 minutes, Serves 2)

• As much and whatever pasta as you like, usually 150g Spaghetti for two
• 1 medium onion, finely chopped
• Spray oil
• 3-4 slices reduced fat ham, chopped
• 2 medium eggs, beaten
• 25-50g reduced fat parmesan or pecorino, grated
• Black pepper

1. Sweat the onion until softened but not coloured. If the onion cooks before the pasta take it off the heat and set aside.
2. Whilst the onion cooks, put on your pasta and cook it according to the packet instructions until just cooked al dente.
3. Quickly drain the pasta in a colander but don’t drain off all of the cooking liquor, return the pasta to the pan.
4. Add the onion, ham, eggs and cheese to the pasta and stir lightly to combine.
5. The eggs should cook from the heat of the pasta but if they don’t start to thicken put the pot onto the heat briefly. Don’t allow the eggs to begin to curdle and scramble.
6. Add black pepper to taste and serve immediately.

Traditionally this would be made with bacon lardons, olive oil and of course full fat cheese but it will be just as tasty made the low-fat way. You can throw in some frozen peas for the last minute of the pasta cooking time if you want to add some veggies.

Tags: low fat, ham, pasta, egg