Mushroom Carbonara
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Prep Time
10 MINS
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Cook Time
35 MINS
- KCals 466
- Carbs 59G
Ingredients
- 300 g dried spaghetti
- 250 g chestnut mushrooms sliced
- 1 medium onion peeled and finely chopped
- 2 cloves garlic peeled and crushed
- 1 chicken stock pot
- 250 ml boiling water to make up the stock
- ½ tsp Worcestershire sauce
- 3 medium eggs
- 60 g Parmesan cheese finely grated
- 3 tbsp fat free Greek yoghurt
- salt and pepper to taste
- low calorie cooking spray
For the garnish
- 10 g Parmesan cheese finely grated
- 5 g flat leafed parsley chopped
Instructions
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Spray a frying pan with low calorie cooking spray and place over a medium heat. Add the onion and fry for 5 minutes, stirring until slightly softened and golden brown.
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Add the garlic and fry for a further 2 - 3 minutes.
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Add the mushrooms and fry for 5 minutes, stirring, over a medium heat.
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Add the stock and Worcestershire sauce and stir. Simmer, uncovered, over a medium heat for about 10 minutes or until the stock has reduced by half. Season to taste with salt and pepper and set aside.
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Cook the spaghetti in a large pan of boiling water for 9 - 12 minutes, or according to the packet instructions. Drain well and place in a large bowl.
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Place the eggs in a bowl and beat with a fork until broken up and evenly mixed.
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Stir in the Parmesan cheese and yoghurt and season to taste.
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Tip the mushroom mixture and the egg mixture into the bowl of spaghetti and toss to combine well.
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Serve immediately, garnished with a little Parmesan cheese and chopped flat leaf parsley.