Although tomato pasta sauces are usually lower in calories than carbonara sauces, using quark and a small amount of strong parmesan cheese helps to keep the calories down whilst retaining flavour.

Cooking time: 15min

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250g Dried tagliatelle (or any shape pasta)
Quark 2 tbsp
2tbsp crème fraiche
Parmesan, 50g grated
1 Onion, finely chopped
2 cloves garlic, crushed
Lean bacon (trim any visible fat)
2 eggs
Parsley, small handful finely chopped
Mushrooms, 100g sliced
Bacon 120g, one centimetre squares.

1. Bring water to the boil and cook pasta as per packet instructions.

2. Mean while, fry the garlic and onion gently until soft, around 4 mins.

3. Add the bacon followed by the mushrooms and fry until the bacon is cooked.

4. Meanwhile in a small bowl beat together the quark, parmesan, parsley and eggs.

5. Once the pasta is cooked drain but retain a little cooking water, add to the bacon mixture and stir in the sauce. Heat very gently whilst stirring in a few tablespoonfuls of the retained cooking water to loosen the mixture.

Nutritional content: per serving

Calories 398 Kcal
Total fat 10.9g
- Saturated fat 4.5g
- Polyunsaturated fat 0.6g
- Monounsaturated fat 3.4g
Carbohydrate 47g
Protein 26g
Fibre 4.4g
Salt 1.3g


Page last reviewed on 31/03/2017

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