Spaghetti Carbonara

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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 3 servings
Calories: 315kcal
Author: Matt Cooney


  • 150g spaghetti
  • 4 lean bacon medallions
  • 1 finely chopped onion
  • 2 cloves finely chopped garlic
  • 1 egg
  • 100ml skimmed milk
  • 60g extra light cream cheese
  • 8 sliced mushrooms
  • 100g spiralized courgette (optional)
  • 1 kcal spray
  • pepper
  • parsley (fresh or dried)


  • Bring a saucepan of water to the boil and add the spaghetti cooking according to packet instructions.
  • Heat a frying pan on medium and spray with one kcal spray.
  • Add the garlic, mushrooms, onion and sliced bacon medallions and cook for 5 minutes until bacon is starting to crisp.
  • Remove from the heat and leave aside.
  • In a bowl beat together the extra light cream cheese and egg.
  • Add in the bacon, garlic, mushroom and onion mixture.
  • Stir in the milk and parsley.
  • Season with pepper
  • Drain the spaghetti and add it back to the saucepan.
  • Add in the spiralized courgette.
  • Add the sauce mixture to the spaghetti and heat gently for about 3 minutes stirring constantly until the sauce thickens and cooks.
  • Serve immediately.
  • Add in more veg of choice if you want to bulk up the portion.
  • To increase portion size of meal, adjust spaghetti (carb) or bacon (protein) to a larger serving.


Calories: 315kcal | Carbohydrates: 45g | Protein: 22g | Fat: 6g