Spaghetti Carbonara is one of my fave spaghetti dishes and a major comfort food of mine. The creamy, cheesy goodness swirling around in my mouth.... ah, heaven.


- Spaghetti
- Bacon (syn free with the fat removed)
- Chopped Mushrooms
- 37.5g of Philadelphia (1/2 HEA or 3 syns)
- 20g Reduced Fat Cheese (2/2 HEA or 3 syns)
- 1 egg (yolk separated from the white)
- Vegetable Stock Cube mixed with a small amount of water
- Dash of Salt and Pepper
- Sprinkle of Garlic Powder
- Sprinkle of Parsley
- Sprinkle of Oregano


1. Boil water in a saucepan (or frying pan if you like to cook your spaghetti like me) and cook the spaghetti. Drain once cooked and leave to the side.

2. In a frying pan, cook the bacon and mushrooms. Mix the Philadelphia, cheese and egg yolk in a bowl whilst the bacon and mushrooms are cooking.

3. Once the bacon and mushrooms are cooked, add the cooked spaghetti, vegetable stock, Philadelphia, cheese and egg yolk, along with the egg white and seasonings. Mix well and stir occasionally on a medium heat. Once the sauce begins to thicken, low the heat and keep stirring. 

4. Once the sauce is thick and creamy, your carbonara is ready to serve! Serve topped with parsley. If you find that the sauce has dried up a little just a bit more water before serving!

Carbonara is one of many of my favourite pasta dishes! I hope that you enjoy!

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