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Low Carb Carbonara

Serves: 2

Nutritional Information (per serve)

  • Kcal: 277 kcal
  • Carbs: 6.2g
  • Proteins: 24.9g
  • Energy: 1160 kJ
  • Sugar: 6g
  • Fat: 16g
  • Saturated fat (g): 7.6g
  • Sodium (mg): 958mg

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  • 250 grams Slendier Spaghetti
  • 100 grams Shot Cut Rashers of Bacon
  • 2 Eggs lightly beaten
  • ⅓ cup(s) Light Evaporated Milk
  • ¼ cup(s) Finely grated parmesan cheese
  • 3 Olive oil spray
  • 1 Handful of Fresh chopped parsley to serve
  • 1 teaspoon(s) Cracked pepper to season


  1. Prepare Slendier Spaghetti as per instructions on the pack and set aside
  2. Lightly spray a non –stick frying pan and place over high heat. Add bacon. Cook, stirring, for 3 minutes or until golden and crisp and remove from hea
  3. Whisk eggs, evaporated milk and cheese in a jug. Season with pepper
  4. Add Slendier spaghetti and olive to pan with bacon and gently heat for 1 to 2 minutes or until warm. Remove from heat. Add egg mixture and stir gently to combine. Sprinkle with parsley and serve.