Pasta carbonara for two
Preparation time:
Recipe highlights Serves: 2
- Good source of calcium, folate
- Suitable to microwave
- Suitable to freeze
- Best served immediately; Store in freezer (under -18°C)
- Share
this recipe - Email this recipe
- Save
this recipe - Add recipe to your shopping list for re-using and sharing
Ingredients
- 125 ml reduced-fat evaporated milk
1 egg
30 g parmesan cheese
200 g fettucine pasta
1 rasher bacon, fat trimmed
1/2 red capsicum, diced
1 zucchini, sliced
1 cup mushrooms, sliced
Cooking method
-
1. Cook bacon in the frypan on low heat until crisp.
Drain all the bacon fat from the pan. Add the bacon
back into the pan with evaporated milk. Mix until combined and
put aside.
2. Beat the cheese and egg in a bowl.
3. Prepare vegetables.
4. Cook pasta and drain.
5. Add bacon and sauce mixture, together with cheese and eggs and vegetables. Toss over a low heat.
6. Serve pasta into bowls and top with carbonara sauce.
Notes: Good low fat version of an old favourite.
Nutritional facts
 | Average quantity per serving | Average quantity per 100g |
| Weight (g) | 339.38 | 100.00 |
| Energy (kJ) | 2355.88 | 694.18 |
| Protein (g) | 32.15 | 9.47 |
| Total Fat (g) | 12.13 | 3.58 |
| -Saturated Fat (g) | 5.73 | 1.69 |
| -Polyunsaturated Fat (g) | 1.11 | 0.33 |
| -Monounsaturated Fat (g) | 3.87 | 1.14 |
| Cholesterol (mg) | 126.56 | 37.29 |
| Carbohydrate (g) | 77.93 | 22.96 |
| -Sugars (g) | 9.24 | 2.72 |
| Starch (g) | 68.20 | 20.10 |
| Water (g) | 199.82 | 58.88 |
| Alcohol (g) | 0.00 | 0.00 |
| Dietary Fibre (g) | 5.31 | 1.56 |
| Thiamin (mg) | 0.33 | 0.10 |
| Riboflavin (mg) | 0.80 | 0.24 |
| Niacin (mg) | 4.17 | 1.23 |
| Niacin Equivalents (mg) | 11.12 | 3.28 |
| Vitamin C (mg) | 52.70 | 15.53 |
| Total Folate (ug) | 102.67 | 30.25 |
| Total Vitamin A Equivalents (ug) | 193.28 | 56.95 |
| Retinol (ug) | 99.65 | 29.36 |
| Beta Carotene Equivalents (ug) | 552.35 | 162.75 |
| Sodium (mg) | 641.00 | 188.88 |
| Potassium (mg) | 723.55 | 213.20 |
| Magnesium (mg) | 69.29 | 20.42 |
| Calcium (mg) | 385.74 | 113.66 |
| Phosphorus (mg) | 653.82 | 192.65 |
| Iron (mg) | 2.24 | 0.66 |
| Zinc (mg) | 3.10 | 0.91 |
Contributed by:
(Logo links to further information)
Source: Modified from the original recipe by Courtney Leech, Newcomb Secondary College. Published in the Geelong Advertiser 'Fifteen Minutes of Food' series.
This recipe was orginally published as:
Creamy carbonara for two
Recipe publication date on: 11/12/2007
Last reviewed on: 20/08/2014
