Spaghetti Alla Carbonara -

Spaghetti Alla Carbonara

This is a variation on the classic charcoal burner's spaghetti, using turkey rashers and low fat cream cheese instead of the traditional bacon and egg.

Ingredients

150g/5oz smoked turkey rashers
Oil, for frying
1 medium onion, chopped
1-2 garlic cloves, crushed
150ml/¼ pint/⅔ cup chicken stock
150ml/¼ pint/⅔ cup dry white wine
200g/7oz low fat cream cheese
450g/1lb chilli and garlic-flavoured spaghetti
30ml/2 tbsp chopped fresh parsley
Salt and black pepper
Shavings of Parmesan cheese, to serve

Details

Serves: 4

Method

Cut the turkey rashers into 1cm/½in strips. Fry quickly in a non-stick pan for 2-3 minutes. Add the onion, garlic and stock to the pan. Bring to the boil, cover and simmer for about 5 minutes until tender.

Add the wine and boil rapidly until reduced by half. Whisk in the cream cheese and season to taste.

Meanwhile, cook the spaghetti in a large pan of boiling, salted water for 10-12 minutes until al dente. Drain thoroughly.

Return the spaghetti to the pan with the sauce and parsley, toss well and serve immediately with a few thin shavings of Parmesan cheese.

COOK'S TIP:- If you can't find chilli and garlic-flavoured spaghetti, use plain spaghetti and add a small amount of raw chilli and garlic in step 4 or use the pasta of your choice.

NUTRITION NOTES Per portion:- Energy 500Kcals/2102kj, Fat 3.3g, Saturated Fat 0.5g, Cholesterol 21mg, Fibre 4g

Related food category:

• Pasta and Noodles