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Lowish Fat Cabonara

Published Friday, 28 August, 2009 by themum

A delicious cabonara made with half fat creme fraiche



  • Dried or fresh pasta
  • smokey bacon/streaky smoky bacon (trim excess fat) or even a couple of slices of ham
  • Sliced mushrooms - any kind
  • garlic cloves crushed/finely chopped
  • 1 egg per person
  • A good handful of grated parmesan
  • tablespoon of reduced fat creme fraiche (full fat if prefered)


Slice bacon/ham into pieces and fry for around 3-5 minutes, add mushrooms and stir, covering in bacon juices. When cooked, add the chopped garlic and cook for around 30 seconds to avoid burning the garlic.

Meanwhile, cook the pasta for the appropriate time. Crack 1 egg per person into a bowl/jug, add parmesan and creme fraiche and whisk.

Drain pasta and add to bacon and mushroom pan. Take off the heat and pour over the sauce, stirring until coated - this will cook the egg.

It's really important to take the pan off the heat when you pour over the egg mix otherwise you will get scrambled egg.


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