Spaghetti Carbonara

This Spaghetti Carbonara is a new version of one of our first recipes!  Slimming friendly, great for calorie counting and diet plans like Weight Watchers.

Spaghetti Carbonara | Slimming World & Weight Watchers Friendly

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

Creamy, indulgent and pretty damn tasty! We’ve done a non-dairy version of this in the past, but sometimes you just *need* the creaminess that this dish should have.

When you eat this, you just won’t believe that it’s slimming friendly – we certainly didn’t even though we’d made it. It’s *that* good.

If you’re bothered about eating raw egg, don’t be. The egg is going to cook whilst you stir. But you should avoid this if you’re pregnant – just in case.

If you fancy something a little bit different you could even add a teaspoon of wholegrain mustard. Just remember to adjust the calories, and Points accordingly!

If you are a Carbonara lover you may also enjoy some of these slimming friendly pasta dishes;

How many calories is this Spaghetti Carbonara recipe?

This Spaghetti Carbonara is 515 kcal per portion. The same dish at Frankie & Benny’s clocks up a hefty 650 calories, so this is a good saving!

Spaghetti Carbonara | Slimming World & Weight Watchers Friendly

It falls into our Special Occasion recipe category as it’s a little over 500 calories per portion. You can find all of our other Special Occassion recipes here.

This Spaghetti Carbonara fits well into a calorie controlled diet, as well as any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

What diets is this Spaghetti Carbonara suitable for?

This Spaghetti Carbonara recipe can be made gluten free by swapping out the following ingredients for gluten free versions; 

  • Stock cubes
  • Pasta

Please make sure to double, and triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Spaghetti Carbonara recipe?

There are 10 Points in this Spaghetti Carbonara recipe. One portion of Zizzi’s Carbonara is an eye watering 25 Points, so this is a great swap!

How to Make Spaghetti Carbonara

Making this dish is simple! Here’s a summary; 

  • Boil the kettle and chop the onion, mushrooms and gammon.
  • Cook the pasta as per instructions on the pack.
  • Fry the onions till softened, add the mushrooms & gammon and cook till browned slightly.
  • Add the stock to the frying pan and reduce by half.
  • Whisk the eggs, pepper, Quark and mustard (if you’re using it!) – set aside
  • Drain the cooked pasta, add the cooked onions, mushrooms, remaining stock and gammon and stir.
  • Off the heat slowly add the whisked eggs, Pecorino cheese and Quark making sure to stir constantly. 

Spaghetti Carbonara | Slimming World & Weight Watchers Friendly

  • Once stirred through, add the parsley and serve.

Spaghetti Carbonara – Time Saving Tips

  • Use gammon – then there’s no trimming fat off fat with a pair of scissors
  • Boil the kettle before you do anything – then it’s ready for the pasta
  • Whilst your cooking the pasta cook the sauce. All in all, it’ll take 10 minutes maximum!

What should you should serve with Spaghetti Carbonara?

This recipe is a full meal on its own, but if you want to you  could serve it with one of the options below:

If your’e looking to cut the calories or Points, serve half a portion of this Spaghetti Carbonara with a big green salad to fill you up!

Do you need any special ingredients to make Spaghetti Carbonara?

Since we made this Spaghetti Carbonara the first time around, we’ve come to the conclusion that finely chopped gammon is a much better addition than bacon medallions.

You should (in my opinion), make Carbonara with lardons, but gammon is a VERY close replacement, whilst keeping it light and super slimming friendly.

The other MAJOR addition to this Spaghetti Carbonara is Pecorino cheese. Pecorino is FAR superior to Parmesan and brings such a lovely salty flavour. 

How do you know when Spaghetti Carbonara is cooked?

The pasta and vegetables will be soft but not soggy, and the gammon will have browned. The pasta will be coated with a creamy smooth sauce. It’s very important you add the whisked eggs, Pecorino cheese and Quark slowly and stir constantly off the heat. This will stop you ending up with any bits of scrambled egg in the dish!

Spaghetti Carbonara | Slimming World & Weight Watchers Friendly

This dish will take about 10 minutes over a medium heat on the hob.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe. 

How long can you keep Spaghetti Carbonara in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any left overs to cool, make sure to refrigerate in a container with a lid and chill.  You can keep leftovers of Campfire stew in the fridge for approximately 3 days or so. 

Can you freeze Spaghetti Carbonara?

We don’t recommend freezing this recipe as the sauce can end up splitting.

How do I reheat Spaghetti Carbonara?

It’s best to reheat Spaghetti Carbonara on the hob over a low heat until piping hot throughout. You may need to add a little water or some extra egg off the heat if it has dried out. This is a dish thats best made fresh!

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Campfire Stew | Slimming World & Weight Watchers Friendly

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Spaghetti Carbonara | Slimming & Weight Watchers Friendly

Votes: 83
Rating: 4.11
Rate this recipe!


Prep Time

Cooking Time

people 10 minutes 10 minutes




515kcal 10

Smart Points (Flex/Freestyle)

Coming Soon

Per people Per people Per people
Suitable For Freezing icon
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  1. Boil the kettle - whilst you're waiting for it to boil chop the onion, mushrooms and gammon
  2. Cook the pasta as per instructions on the pack, and heat a large frying pan with a few sprays of low calorie cooking spray. Fry the onions till softened, add the mushrooms & gammon and cook till browned slightly
  3. Add the vegetable stock to the frying pan, and cook on high stirring frequently until it reduces by half
  4. Meanwhile in a bowl whisk the eggs, black pepper, Quark and mustard (if you're using it!) - set aside
  5. Drain your pasta once it's cooked and tip into a big bowl, add the cooked onions, mushrooms, remaining stock and gammon - stir well. Slowly add the whisked eggs, Pecorino cheese and Quark making sure to stir constantly. Do not do this on the heat otherwise you'll end up with scrambled egg!!
  6. Once it's all stirred through, add the parsley. Plate up and sprinkle with a little more Pecorino cheese. Enjoy!

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!


We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

This recipe can be frozen, but please remember to do the following;

- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.


Although attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will be responsible for any loss or damage resulting for your reliance on nutritional information.

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    1. Hi Sharon – I’d say just leave out the Quark. Real Carbonara is just egg and nothing else to make it creamy anyway. It will still be delicious I promise!

  1. Mine came out really watery? It didn’t seem to reduce by half? Any ideas? I Chose not to use the quark but did everything else?

    1. Hi Dani
      You may need to simmer it for a bit longer to reduce it further. Also the quark does thicken the stock up a bit so if you don’t use it the sauce will be a bit watery

    1. Hi Lynz,

      The egg is cooked with the residual heat of the pan and pasta. The recipe does advise caution particularly if you are pregnant, elderly or for children 😊

  2. I was looking forward to this but it was far far too peppery even for my husband who loves pepper. It did look like a lot and it really was. Might try again with at least half the pepper.

  3. Made the carbonara for hubby and I and omg it was lush! Doesn’t taste low fat at all and is really filling! I did put a teaspoon of Dijon mustard in and it gave it a good kick! Thanks PON x

    1. Hi Sheila
      Glad you like it! We like to put a bit of wholegrain mustard in ours sometimes for something a bit different

  4. Hi I can’t see the recipe, can anyone help? Also do you think it’s ok for kids to eat – given the way the egg is cooked?

    1. Hi Emma
      The mustard isn’t part of the recipe as such, which is why it isn’t in the ingredients list, but it can be added as an optional extra. This is explained in the write up before the recipe

  5. Thank you so much for this recipe! I didn’t take a picture purely because I made mine slightly more runny as I didn’t reduce the stock enough I’m guessing. But having said that OH MY GOD! This was just the best SW carbonara recipe ever! I wanted to drink the sauce remnants lol. Thanks again!

  6. Hi. Sorry if I sound thick but I’m doing this tonight but just reading the instructions regarding the quark and eggs An not to pour it in over heat, how will the sauce(quark and egg) get warm then if you don’t pour it in with everything else over heat?

    1. Hi Jade
      The heat (and any remaining boiling water) from the just cooked pasta will produce enough heat to warm up the egg and quark mixture, so the eggs won’t be raw. If you cook the egg & quark on a high heat you’ll end up with scrambled egg and the quark will split and curdle

    1. Hi Gillian
      Yes. In fact if you click the up and down arrows in the box that tells you the number of portions the recipe serves, you can then change the number of portions you require and the recipe will adjust accordingly.

    1. Hi Lynne
      Pecorino is a hard cheese made from sheeps milk. It’s similar to parmesan, but it has a slightly nuttier, saltier taste. Most supermarkets will stock it

  7. Hi Kate
    Carbonara is my favourite spaghetti dish and this is by no way the BEST I’ve ever had. Made it tonight, used turkey rashers as I’m not a bacon fan!! Will definitely be making this again 😊

  8. Made this tonight and added a leftover peri peri chicken fillet I had leftover from last night. I couldn’t get Pecorino so used Parmesan. It’s delicious. 🙂

  9. THIS WAS DELICIOUS!!!! I have to say I was a bit sceptical. I looooove carbonara and I’m not a great fan of quark. But honestly this was so tasty. It was rich and creamy and amazing flavours. I’m going to make it like this every time from now on. Thank you!!

  10. made this tonite was really nice I do not normally cook from fresh but the followed the receipe and it was amazing. Cant believe that it so easy to make something so healthy. This website is defo changing our life style we would normally would have take away but now can manage to stick to a diet at the weekend. win win happy days thank you.

  11. So tasty, but far to peppery even with half the amount of pepper used.

    Will definitely be doing it again but won’t add any pepper next time.

  12. This was absolutely Delish! Even my mum who is a fussy one enjoyed it. I will definitely be doing this again. I have tried lots of your recipes now and have to say we have enjoyed them all. I think to date the Chinese chicken and broccoli is a personal fave x

  13. I absolutely love this recipe. I added some crushed garlic and peas too. Thanks for supplying such amazing recipes KjS-T x

  14. Just want to check if this is using 30g of cheese which is one persons healthy option but the recipe serves 2 is it only half of your healthy option? Or should i put in 60g of cheese?

  15. Am I being a bit dim….. (probably), do I whisk the egg and quark together and add it to a hot pan? Or do I just add it to the bowl that the pasta and everything else is in? (It says add to bowl on the instructions?)

  16. Ok so was looking a creamy carbonara. Its not creamy but it is nice! Spicy with the pepper. I love spicy but think ill cut down on pepper next time. Still but sceptical about the egg cooking though. ….. love how you can type serve amount of people and recipe adapts 😍

  17. Hello! I’ve just made this for the first time tonight….absolutely delicious! Thank you! Quick question though. I have left overs so would love to take some to work for lunch tomorrow however I’m very aware that the eggs could scramble when i reheat it. Any suggestions? Thank you!

  18. Hi,

    I’m a bit confused. I have made this recipe Lots of times and it’s my absolute favourite! However it says it’s freezable but then in the comments here it says if you re-heat this it will turn to scrambled egg. So is this re-heatable or not? Thankyou x

  19. Hi, I selected to make this for 4.
    It said 600ml stock, then underneath 300ml with 1 stock cube.
    I did 600ml & it was really watery after boiling away for well over 10 minutes. Please help!

    1. Hi Emma,

      It’s because the vegetable stock was written as having 1 stock cube, and therefore didn’t update when you altered the calories. If you make this again for 4 people, use 2 stock cubes with 600ml water 😊

  20. This was absolutely delicious and a new family favourite for us. We used chopped cooked gammon and it was fantastic. I left pasta and stock/mushroom/onion combo to cool for a bit before stirring quark/egg/pecorino through.

  21. Delicious! Tastiest recipe so far… and I’ve only cooked maybe 4 from Pinch of Nom.
    You guys really help to stay on plan with enticing recipes and ideas! I just ordered your book. Thanks!!

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Slimming World Recipes
A blog started by 2 chefs on their Slimming journey, evolving into an epic adventure shared by many!