Courgette Carbonara
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 large eggs30 ml fat free quark25 g fgrated parmesanolive oil spray (1 tsp)60 g pancetta, chopped1/4 red onion, sliced1 medium courgette, juliennedChopped herbs, to serve200g pasta
Beat the eggs, quark and most of the parmesan together with a little black pepper.
Heat a spray of olive oil in a pan and fry pancetta until crisp. Add onions and fry a further 2 minutes.
Bring a large pan of salted water to the boil. Cook pasta al dente.
Meanwhile add the courgettes to the pancetta and onion and allow the to wilt.
When the pasta is ready, drain it reserving a little water. Add both to the pan and toss with courgette mix.
Remove from heat and add egg mixure, gently combine allwing the sauce to thicken.
Serve immediately, scatted with remaining parmesan and herbs.
Number of Servings: 2
Recipe submitted by SparkPeople user LUCYLAKE.
Heat a spray of olive oil in a pan and fry pancetta until crisp. Add onions and fry a further 2 minutes.
Bring a large pan of salted water to the boil. Cook pasta al dente.
Meanwhile add the courgettes to the pancetta and onion and allow the to wilt.
When the pasta is ready, drain it reserving a little water. Add both to the pan and toss with courgette mix.
Remove from heat and add egg mixure, gently combine allwing the sauce to thicken.
Serve immediately, scatted with remaining parmesan and herbs.
Number of Servings: 2
Recipe submitted by SparkPeople user LUCYLAKE.
Nutritional Info Amount Per Serving
- Calories: 259.6
- Total Fat: 18.6 g
- Cholesterol: 167.1 mg
- Sodium: 338.9 mg
- Total Carbs: 5.4 g
- Dietary Fiber: 1.4 g
- Protein: 17.9 g
Member Reviews