Spaghetti Carbonara
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Prep Time
10 MINS
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Cook Time
10 MINS
- KCals 516
- Carbs 47G
Ingredients
- 120 g dried spaghetti
- 200 g gammon cut into little pieces
- 30 g Pecorino cheese
- 1 pack button mushrooms sliced thinly
- 1 egg
- 2 tbsp quark
- 1/2 brown onion finely chopped
- 300 ml vegetable stock made with 1 vegetable stock cube
- 1 tsp freshly ground black pepper to taste
- handful fresh parsley chopped
- 1/4 tsp mustard powder
- low calorie cooking spray
Instructions
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Boil the kettle - whilst you're waiting for it to boil chop the onion, mushrooms and gammon.
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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 until softened, add the mushrooms & gammon and cook till browned slightly.
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Add the vegetable stock to the frying pan, and cook on high stirring frequently until it reduces by half.
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Meanwhile in a bowl whisk the eggs, black pepper, quark and mustard (if you're using it!) - set aside.
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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!
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Once it's all stirred through, add the parsley. Plate up and sprinkle with a little more Pecorino cheese. Enjoy!