Healthy Pasta Carbonara
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  • Prep time 15 '
  • Total time 30 '


  • 400 g dried spaghetti
  • 2 tsp olive oil
  • 6 rashers lean back bacon, rind and fat removed, chopped
  • 2 garlic cloves, crushed
  • 1 tsp dried rosemary
  • 4 medium egg yolks
  • 5 tbsp Philadelphia Light
  • 0.5 tbsp chopped fresh flat leaf parsley
  • salt and black pepper


  • Bring a large pot of lightly salted water to a boil and cook the spaghetti according to packet instructions. Drain and set aside, reserving a little of the cooking water.
  • While the pasta is cooking, in a large frying pan heat the oil and fry the pieces of bacon, garlic and rosemary on a medium heat. When the bacon is golden turn the heat off- but keep the pan warm until the spaghetti is cooked.
  • Meanwhile whisk together the egg yolks, Philadelphia Light, parsley, salt and pepper in a bowl and set aside.
  • Add the spaghetti to the pan of bacon and stir to coat. Pour in the egg mixture, adding a splash of the cooking water if needed to loosen the sauce. Serve immediately alongside a fresh salad.


Nutritional Information

Typical values Per Recipe
Energy 10553.0 kj
Energy 2520.0 kcal
Fat 92.0 g
Carb 288.0 g
Protein 128.0 g
Saturated fat 36.8 g
Salt 22.0 g
Dietary fibre 17.2 g
Sugars 21.6 g
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