This is a great, healthy take on Pasta Carbonara. Replacing fatty cream, bacon and cheese with yoghurt turkey bacon and... Low fat cheese, plus if you make a big batch up you can freeze some off in portion tubs, making it stretch even further.
2 Red Chillies (Finely Diced with pith and seeds removed)
100 g Cream Cheese
1 Red Onion (Finely diced)
3 Cloves Garlic (Finely Diced)
800 g Wholemeal Spaghetti
3 tsp Black Pepper
16 Rashers Smoked Turkey Bacon
1 Tin Sweetcorn (Drained)
2 Pots Plain Yoghurt
Veg, Meat, And Pasta
Prepare your veg and slice up your bacon. Pan fry it all in a shot of oil and season. While this is happening put on a pan of salted water and add the pasta when the water is boiling rapidly. Cool pasta until it is al dente.
While your pasta is cooked and the meat/ veg mix is resting, combine your pepper, eggs, cheese and yoghurt together until it is an even colour and properly mixed.
Combine And Finish
When the pasta is finished cooking, add your sauce mix (important to do so while the pasta is still hot). The residual heat will cook the egg without scrambling it. Add your veg/ bacon mix and serve garnished with Parsley with Garlic Bread or Salad.