I absolutely love carbonara, but I always feel a bit naughty scoffing a dish that’s so full of egg yolks, cream, and cheese – not to mention all the bacon or pancetta I usually serve it with. Thankfully I’ve come up with a version that’s much lower in fat, without sacrificing taste! This one’s made with Quark instead of cream, and if you use low fat cheese and ham, it becomes positively guilt free!
For four people, you need:
- 400g spaghetti
- 1 tub of Quark
- 200g grated cheddar cheese (you can use low fat if you’re being extra good)
- 4 egg yolks
- 150ml water
- salt and pepper
- streaky bacon or pancetta (or ham if you’re being VERY saintly)
- 300ml of frozen peas (I measure mine in a normal Pyrex jug)
- tenderstem broccoli
- parmesan for grating on top (if you fancy it)
- If you’re using bacon or pancetta, lay them out on a grill tray and pop under a hot grill. I usually allow 2-3 pieces of bacon or pancetta per person.
- Pop the spaghetti in a large saucepan filled with salted, boiling water and cook for 10 mins or so until it’s cooked.
- While the spaghetti and bacon are cooking, make the sauce. Pop the quark into a small mixing bowl and beat it with a whisk until it’s smooth. Add the yolks and beat again. Add the water, some salt and a generous amount of pepper, and beat again. Finally, add the cheese and beat until well combined. It should be fairly liquidy at this stage.
- Pop some water in with the peas in the jug and microwave for about 4 mins (or until fresh and cooked).
- Steam some broccoli if you fancy it.
- When the bacon/pancetta is cooked. snip it into small pieces and leave somewhere to keep warm – I usually put it back in the oven with the oven/grill turned off.
- When the spaghetti is cooked, drain it and return it to the pan immediately. Turn the heat down to low and add the sauce and peas. Stir for 1-2 mins until the sauce is hot through.
- Serve in pasta bowls with the broccoli on the side and the bacon sprinkled liberally on top. Grate a tiny bit of parmesan over the top if you fancy it, and SCOFF.