Prego Prego – My lighter version of Carbonara

Pregggooo (Italian for…EVERYTHING!)

I was so taken back by your reaction to my carbonara last night that I had to share the recipe with you today (I’m so nice I know).While I was in Italy I had to be really careful with the cheese as I can have a bad reaction to certain types. In order to avoid any sickness I just had to steer clear full stop (booooo!).

When I got back I was adamant that I wanted to make my own,with ingredients I knew wouldn’t make me sick.

Voila, it happened!

It is a really simple recipe and hits all the right spots. Whilst on holiday Mike tasted his best ever carbonara in a restaurant called Osteria Saporedi Vino, Lake Garda. I wanted to top it and I’m pretty damn sure I have.

Ingredients: Serves 2

  • 120g pasta (of your choice)
  • 180g of lean smoked bacon (chopped)
  • Salt and pepper
  • 1 tsp of chopped garlic or 1 tsp of lazy garlic
  • 3 tablespoons of lightest philadelphia cream cheese
  • 1 tablespoon of white flour
  • 150ml of skimmed milk
  • Low cal frying spray

Method:

  1. In a blender, make a slurry by combining the milk, flour, garlic and cream cheese. Set aside
  2. Cook the pasta to al dente in a pot of salted water according to package directions. Drain and set aside in a pot.
  3. Meanwhile, heat a large non-stick skillet over medium high heat. Spray with low-calorie frying spray and add the bacon.
  4. Once the bacon is cooked, place the pot of pasta back on the hob and add the bacon and ‘slurry’. Allow to simmer for 4-5 minutes until it becomes relatively thick. If you find it is too thick just add a little more milk.
  5. Serve hot

Now HOW easy is that??

Please please share pictures with me if you do decide to give it a go.

Karen

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